Mashed Potatoes with Honey Caramelized Onions

Easy enough to make with a Tuesday night chicken, special enough to make with your Christmas roast. The recipe doubles beautifully so everyone around your holiday table can take seconds.

Mashed Potatoes with Honey Caramelized Onions
(potatoes, caramelized onion + tupelo honey)
Makes 4 servings

What you need:
¼ cup Savannah Bee Company Honey (we used Tupelo Honey)
1 yellow onion, thinly sliced
6 sprigs of fresh thyme, divided
1 tablespoon unsalted butter
Salt and pepper to taste
5 medium potatoes, peeled and cut into 2” pieces
1 clove garlic
4 tablespoons butter
6 tablespoons whole milk
Salt and pepper to taste

What to do:

1. Wash Up!

2. Caramelize Onions: In a large skillet, melt butter and Savannah Bee Company Tupelo Honey together, add the onions and 3 sprigs of thyme. Cook over low heat until the onions are golden brown. Season with salt and pepper and set aside.

3. Make the Mashed Potatoes: Add potatoes, garlic, and the remaining thyme to a large pot and cover by ½” of cold water. Add a generous amount of salt to the water. You want the water to be salty. Bring to a boil and cook the potatoes for 15-20 minutes until you can pierce the potatoes easily with a fork. Strain and add potatoes back to your pot. While potatoes are still hot, mash them with a potato masher or electric hand mixer. Add butter, milk, salt and pepper and mix again, being careful to not overwhip your potatoes. Fold in the caramelized onions.

To Serve: Garnish with some fresh thyme, a pat of butter or two, and fresh ground pepper.

Pro Tip: No need to pick your thyme leaves off the stem. Toss your sprig in whole. The leaves will fall off while cooking, then just pick your woody stem out at the end and toss.

Table Talk: What smell conjures up fall for you?

#savethebees