This recipe was inspired by a trip to Alaska where I stopped in a brewery and ordered salmon over garlic mashed sweet potatoes. I came home and started perfecting that concept. The caramelized onions add another layer of flavor.

I caramelize the onions while the potatoes boil.  Whenever I make caramelized onions, I try to make a double batch because they freeze well and are an incredible addition to meals. I love caramelized onions on pork chops, eggs, chicken tacos, salads, brie etc.

Garlic Mashed Sweet Potatoes with Caramelized Onions

Serve 4-6

7 cups peeled and sliced sweet potatoes (3 big or 4 medium sweet potatoes)

1 Russet potato, peeled and sliced

1 teaspoon salt

2 garlic cloves, divided

2 tablespoons butter

¼ cup butter

½ cup, plus 1 tablespoon half and half

For the onions:

3 cups thinly sliced red onion (2-3 red onions)

2 tablespoons canola oil

Pinch of salt

2 tablespoons brown sugar

Start the caramelized onions before the potatoes.

Thinly slice red onion and use the largest frying pan you have. Heat it over medium heat with 2 tablespoons oil and when hot, add the onion. Cook and stir frequently for 25-30 minutes, until it caramelizes. Add a dash of salt while onions cook to enhance their flavor. When onions are almost done, add the brown sugar to finish off the caramelization process (don’t do this until the end or it will burn).

Once the onions begin to cook, make the potatoes.

Wash, peel and slice all the potatoes and make the Russet potatoes thinner than the sweet potato slices because the sweet potato cooks faster so this will help ensure even cooking.

Place all potatoes in a large pot, add 1 teaspoon salt, 1 garlic clove only, and cover with water. Place a lid on and bring to a boil. Boil 20-25 minutes, until fork tender.

While that boils, mince the second garlic clove and set aside. When potatoes are almost done, saute the garlic in 2 tablespoons butter for 1-2 minutes over medium heat.

When potatoes are done, drain immediately and thoroughly. Return mixture to the pan and add the garlic in its butter, ¼ cup butter, half and half and salt and pepper to taste. Mash with a ricer or potato masher. Serve garnished with caramelized onions.