1. Preheat Oven

   Preheat the oven to 350F.

   Connect Oven
2. Roast Onions & Herbs

   Place onions in foil with the thyme, salt, pepper and oil. Secure tightly. Place in oven for 30 minutes.

   • 2 , peeled, roughly chopped Small Yellow Onions
   • 4 sprigs Garden Fresh Thyme
   • 2 Tbsp Extra Virgin Olive Oil
   • 1 tsp Kosher Salt
   • 1/3 tsp Black Pepper
3. Prep & Boil Potatoes

   Prepare potatoes. Boil potatoes in salted water for 12 minutes or until soft. Strain.

   • 4 , peeled, largely diced Russet Potatoes
   • Kosher Salt
4. Create Onion Puree

   Discard thyme. Combine cooked onions and stock in a blender and puree. Add in oil, continue to blend to emulsify.

   • 1 cup Vegetable Stock
   • 2 Tbsp Extra Virgin Olive Oil
5. Mash Potatoes

   Using a hand blender, mash the potatoes and add in onion puree. Whip until smooth. Season with salt, pepper & extra virgin olive oil.

   • 2 Tbsp Extra Virgin Olive Oil
   • 1 Tbsp Kosher Salt
   • 1 tsp Black Pepper
6. Garnish Mashed Potatoes

   Drizzle mashed potatoes with extra virgin olive oil. Top with chives & cracked black pepper.

   • Extra Virgin Olive Oil
   • 1 Tbsp , chopped Fresh Chives
   • 1/2 tsp Black Pepper

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	Amount per serving	Daily value percentage
Calories	220 kcal
Total Fat	14 g	17%
Total Saturated Fat	2 g	10%
Unsaturated Fat	12 g
Low Cholesterol	0 mg	0%
Sodium	450 mg	20%
Total Carbohydrate	22 g	8%
Fiber Total Dietary	2 g	7%
Sugars Total	2 g
Protein	4 g	7%
Vitamin C	8 mg	10%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	25 mg	2%
Iron Fe	1.2 mg	6%
Potassium K	510 mg	10%
Vitamin E	2 mg	15%
B-Vitamins
Thiamin	0.1 mg	8%
Riboflavin	0.1 mg	6%
Niacin	1.7 mg	10%
Pantothenic Acid	0.3 mg	6%
Vitamin B-6	0.4 mg	25%
Folate (B9)	21 µg	6%

By Innit Culinary Team