Ingredients

The following ingredients have 13 Servings
  • 1 whole garlic bulb
  • 1 tablespoon plus 1 teaspoon olive oil
  • 5 1/2 to 6 pounds russet potatoes (about 8 potatoes)
  • 2 medium yellow onions, thinly sliced
  • 1 tablespoon light brown sugar
  • 1 tablespoon red wine (optional)
  • 1/2 cup salted butter
  • 1/2 cup sour cream
  • 1/2 cup shredded Parmesan cheese (50 grams)
  • 1 cup milk (preferably whole or 2% milk)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Instruction

  • Preheat the oven to 425°F (218°C).
  • Peel the outermost layer of papery skin from the garlic bulb and slice off the top. Brush the exposed part with 1 teaspoon of oil. Wrap the whole bulb in aluminum foil and bake until tender and sweetly caramelized, 30 to 45 minutes, depending on the size of the cloves.
  • Meanwhile, peel and quarter the potatoes. Place them in a large pot of cold water and bring to a boil. Lower the heat to a simmer, cover, and cook until tender, 15 to 20 minutes.
  • Heat 1 tablespoon of oil in a large skillet over medium-low heat. (If you can avoid using a nonstick pan here, please do. They actually don't work well at all for caramelizing onions, but if that’s all you have, then just plan on taking a little longer to caramelize the onions.) Add the onions and cook for 10 to 15 minutes, stirring occasionally.
  • Add the brown sugar and red wine to the onions and continue to cook, stirring occasionally, until the onions are golden brown, at least 10 minutes more. Remove from the heat and let cool. Once cool, transfer to a cutting board and roughly chop.
  • When the potatoes are done cooking, drain them and place them in a large bowl. Into the same bowl, squeeze the roasted garlic from its papery husk and add the chopped onions, butter, sour cream, cheese, milk, salt, and pepper. Beat until mashed and well combined. Serve immediately or freeze for later.