If you’re looking for a comforting side dish that’s both creamy and flavorful, Thyme Onion Mashed Potatoes are a wonderful choice. This recipe combines the rich taste of caramelized onions with the delicate aroma of thyme, resulting in mashed potatoes that are sure to impress anyone at your table. They’re perfect for family dinners or special occasions.
Why make this recipe
Thyme Onion Mashed Potatoes are not just your average mashed potatoes. The addition of caramelized onions brings a depth of flavor that elevates this classic side dish. With the creamy texture from coconut milk and the fragrant herbs, this dish is a delightful pairing with any main course. Plus, it’s entirely plant-based, making it suitable for various diets.
Ingredients
- 1.5 lb (about 700 g) potatoes, peeled and cut into chunks
- 5 tablespoons coconut milk
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- Salt, to taste
- Black pepper, to taste
- 2 onions, finely diced
- 4 tablespoons plant-based butter (non-hydrogenated)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
How to make it
- Place the potato chunks in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 13-15 minutes until tender. Drain well.
- Return potatoes to the pot. Add coconut milk, garlic powder, onion powder, salt, and black pepper. Blend with an immersion blender until smooth and creamy. Transfer to a serving dish.
- In a skillet, melt the plant-based butter over medium-low heat. Add the diced onions and cook slowly, stirring occasionally, until deeply caramelized, about 15-20 minutes.
- Stir in dried thyme, dried rosemary, salt, and black pepper. Cook for 1 more minute until fragrant.
- Spoon the thyme onion mixture over the mashed potatoes and serve warm.
How to serve it
Serve your Thyme Onion Mashed Potatoes warm, topped generously with the caramelized onion and herb mixture. This dish pairs beautifully with roasted veggies, lentils, or your favorite plant-based protein for a hearty meal.
How to store it
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a pot on the stove, adding a splash of coconut milk if necessary to restore creaminess.
Helpful tips
- For a richer flavor, try adding a splash of vegetable broth when blending the potatoes.
- An immersion blender works best for creating a smooth texture, but a regular blender or potato masher can also work if needed.
- Make sure to cook the onions slowly to achieve the best caramelization.
Optional variations
- If you prefer a nutty flavor, you could substitute olive oil for the plant-based butter.
- For a twist, add roasted garlic into the mashed potatoes for extra creaminess and flavor.
Frequently asked questions
Can I use regular milk instead of coconut milk?
Yes, regular milk or any plant-based milk can be substituted for coconut milk, though it will change the flavor and may not be as rich.
Is there a way to make this recipe gluten-free?
This recipe is naturally gluten-free, so you don’t need to worry about any gluten-containing ingredients.
How can I make the mashed potatoes smooth without an immersion blender?
If you don’t have an immersion blender, use a regular potato masher for a chunky texture or blend in small batches using a food processor or standard blender, being careful not to over-blend, which can make them gummy.
