This is my 61st recipe, and the 4th mashed potato one.
At this point, I don’t even know how to introduce another mashed potato recipe.
I mean, as much as I love mashed potatoes and much as I want to keep sharing my new experiments with you, I’m getting bored of talking about them.
So let’s talk about something else.
Let’s talk about how excited I am that Mr. Veggie and I are about to embark on our first solo vacation since our honeymoon (3 and a half years ago). In fact, by the time you read this, we’ll already be there!
I say “solo vacation” because there’s been a couple family visits in there (Boston, Phoenix, Orlando…), and actually a couple short city breaks (Paris, New York, Old York…) so I totally can’t complain. (I do complain because I’m not immune to first world problems, but I know I sound kind of awful in the process, so I’m sorry.)
So we are parking ourselves in Bermuda for 6 days to just stop and exhale, and breathe in some sea air. I am so, so excited.
But you don’t need to hear about me being excited. That’s totally not interesting. I actually wanted to tell you about this trip so I can share a couple tips with you about how we’ve planned it- things that have made it so much easier for us to manage. Things you might want to check out too if you are itching for a vacation but struggling to make it happen.
1) First of all, Bermuda hotels are crazy expensive. In fact, we ruled it out as a honeymoon destination because there was no way we could afford the hotels. Why are we going now then? Because AirBnB changed the game a little. We have been able to book a super cute looking suite on AirBnB for a fraction of the price of a hotel. It is the only reason we can pull off Bermuda as a destination. We have a self contained guest suite attached to someone’s home, with two other guest suites in the same property, and a swimming pool we can all use. Our suite has a kitchen, which means that we can go to the market and cook a lot of our own food. When we eat out, it will be restaurants we pick out that we are really excited to go to.
(If you’d like to try AirBnb, you can get $25 off your first stay by using this link!)
2) Fellow pet owners, you might understand the difficulty of leaving your pets when you go away. For this trip, we have found a housesitter through TrustedHousesitters.com, who will take care of our two cats. They are going through such a tricky time trying to get to know each other (I mean, they are totally sisters and BFFs but they just don’t know it yet) so the peace of mind that comes with knowing they will be looked after and kept to their routine is what will make our vacation truly relaxing. And we don’t have to pay anything! The housesitters who register are people who need a free place to stay (people who are travelling on extended breaks, or having their house refurbished, or are relocating and waiting to find the right permanent home, etc) and so will look after your pets in exchange for the use of your home. Win/win!
3) If you’re in the UK, it’s also worth reminding you to book flights and hotels through Quidco– the kickbacks from the likes of Opodo, Expedia and British Airways can be well worth your while, especially for hotel bookings! In fact, if you’re in the UK and buying anything, you should be using Quidco. Look into it!
Sooo… potatoes. A weird thing to post during my tropical vacation, but realistically, when my trip is over, this is what is in store. Cooler days, darker nights, lots of comfort food. Thanksgiving (not celebrated here in the UK but impossible to ignore in the food world, also being half American), and basically a lot of reasons to eat carbs.
I am totally ready for this to start.
These potatoes will kick carb season off right. They are super soft, gooey and sticky. Held together by stringy gruyere cheese and melty caramelized onions, the flavour is deep and rich. I don’t feel the need to add gravy, but some extra onions on top add moisture. They would be delicious with a pie or as part of a roast dinner. (I ate them all on their own, because I do that.)
- 4 large onions (red, white, or 1 of each)
- 4 large potatoes
- About 50g of butter
- A few handfuls of grated gruyere cheese (as many as you dare)
- In a covered saucepan, caramelize the onions in butter over a very low heat, for about an hour.
- Chop and boil the potatoes for about 20 minutes, until soft.
- Drain the potatoes.
- Take a few spoonfuls of onion from the pan and set aside for the topping.
- Use a potato ricer to rice the potatoes into the saucepan with the remaining caramelized onions.
- Add the butter and put back onto a very low heat as you stir the potatoes, onions and butter together.
- Once incorporated, add cheese and keep stirring as it melts through.
- The final texture should be smooth but sticky, with the potatoes coming away from the pan easily.
- Top with the reserved onions and serve.
If you loved mashed potatoes, you might want to try out some of my other recipes? 🙂