Cumin-Cayenne Mashed Potatoes with Caramelized Onions
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 ⁄2-inch chunks
- 5 tablespoons extra-virgin olive oil
- 1 large onion, cut into 1 ⁄4-inch dice
- 2 tablespoons ground cumin
- 1 ⁄4 teaspoon cayenne
- Coarse sea salt
- 1 ⁄2 cup unflavored rice milk
- 2 tablespoons minced fresh thyme
- Freshly ground white pepper
Instructions:
These mashed potatoes are deliciously rich, creamy, and spicy and they work well as a side to simple mains like Rosemary-Roasted Tofu Cubes.
- In a large pot over high heat, combine the potatoes with cold water to cover by a few inches. Bring to a rolling boil and cook until the potatoes can be easily pierced with a fork, about 25 minutes.
- While the potatoes are boiling, combine the olive oil, onion, cumin, cayenne, and 1⁄2 teaspoon salt in a medium-size sauté pan over low heat and sauté, stirring often, until well caramelized, about 30 minutes. Set aside.
- Remove the potatoes from the heat and drain. Return them to the pot and place on the stove.
- Combine the reserved onion mixture with the rice milk and thyme in a small sauce -pan over low heat and warm.
- Meanwhile, mash the potatoes well with a potato masher, fork, or the like.
- While whipping the potatoes with a wire whisk or a wooden spoon, pour in the rice milk mixture. Continue whipping until light and fluffy, about 1 minute. Season with salt and white pepper to taste and serve immediately.