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Buttermilk Smashed Potatoes with Caramelized Onions

Yields1 Serving

 about 5 Yukon Gold potatoes, quartered or cut into 6
 1 sweet onion, thinly sliced (or 2 shallots)
 1 tbsp canola or olive oil
 1 tbsp butter
 ½ cup (ish) buttermilk
 salt and pepper

Cover potatoes with salted cold water in a saucepan, bring to a boil and simmer until tender, about 20 minutes.


While potatoes are simmering, heat the oil and butter in a skillet and cook the onion over medium heat, stirring often, for about 10 minutes or until deep golden.


Drain potatoes, return to pot and coarsely mash with a potato masher, adding the buttermilk, salt and pepper. Stir in the onions and serve right away.