Roasted Red Onion & Blueberry Mashed Potatoes

Roasted Red Onion & Blueberry Mashed Potatoes
Jump to Recipe 👇

About This Recipe

Napa Valley, a culinary haven nestled in the heart of California, is renowned not just for its wines but also for its vibrant gastronomy that often blurs the line between traditional and avant-garde. One such innovative creation that has recently graced the tables of local food enthusiasts is the Roasted Red Onion & Blueberry Mashed Potatoes. This dish, with its roots deeply planted in the fertile soils of Napa's culinary tradition, brings to the forefront the valley's penchant for integrating fresh, local produce into every meal.

The conception of this unique side dish came from a desire to infuse the classic comfort of mashed potatoes with a burst of unexpected flavor and color. By roasting red onions sourced from Napa's Oxbow Public Market, their natural sugars are caramelized, unveiling a sweet depth that beautifully complements the tartness of the locally harvested blueberries. These ingredients come together to form a dish that is as visually striking as it is delicious, with a hint of fresh thyme from the valley's herb gardens providing an aromatic whisper reminiscent of Napa's sprawling vineyards.

When it comes to integrating the Roasted Red Onion & Blueberry Mashed Potatoes into a menu, this dish is versatile. It can accompany a main course of grilled meats from the Napa Valley's Butcher Block, standing up to bold flavors with its own robust profile. Alternatively, it can add a gourmet twist to a vegetarian spread, pairing wonderfully with a crisp salad featuring greens from Hudson Greens and Goods.

The perfect wine pairing for such a dish is paramount, especially in a region where every meal is a new opportunity to explore the synergy between food and wine. A buttery Chardonnay from Far Niente Winery, with its notes of oak and fruit, can complement the creaminess of the potatoes and the sweetness of the onions. For those who prefer red wine, a light-bodied Pinot Noir from Etude Wines can elegantly bridge the gap between the savory onions and the burst of blueberry flavor. The more adventurous might opt for a floral Viognier from Darioush, which can highlight the blueberries' sweet notes. And for a truly intriguing match, the spicy undertones of a Grenache from Cline Cellars will resonate with the subtle warmth of the thyme.

Hero Ingredient Spotlight: Napa Valley Blueberries

Blueberries, the hero ingredient in our Roasted Red Onion & Blueberry Mashed Potatoes, are not just a superfood packed with antioxidants; they're also a culinary chameleon. Napa Valley's climate yields some of the juiciest blueberries, which bring a burst of freshness and a tangy sweetness to any dish. Local farms often feature blueberries that are handpicked at peak ripeness, ensuring that they're perfect for both eating raw and incorporating into recipes. By spotlighting blueberries in this dish, we're embracing Napa's farm-to-table ethos and showcasing how versatile these little berries can be.

How to Roast Red Onions to Perfection

  1. Prep the Onions: Start by peeling the red onions and cutting them into thick slices to ensure they don't burn easily while roasting.
  2. Season: Drizzle the onions with high-quality olive oil from local producers, and season with sea salt and pepper to enhance their natural flavors.
  3. Roast: Spread the onions on a baking sheet lined with parchment paper from Napa Valley's The Model Bakery for even cooking and roast in a preheated oven until they're caramelized and tender.

FAQs on Roasted Red Onion & Blueberry Mashed Potatoes

  1. Can I use frozen blueberries instead of fresh? Absolutely. Frozen blueberries can be a great alternative, just ensure they're thawed and drained to prevent excess moisture.
  2. What if I don't have Yukon Gold potatoes? Yukon Golds are preferred for their buttery texture, but russets or red potatoes from Hudson Ranch and Vineyards can be used in a pinch.
  3. How should I store leftovers? Leftover mashed potatoes can be stored in an airtight container in the refrigerator and enjoyed within the next two days for the best quality.
  4. Is this recipe dairy-free? It contains butter and cream, but these can be substituted with your favorite plant-based alternatives for a dairy-free version.
  5. What kitchen tools do I need? A good potato masher, a roasting pan, and a sturdy baking sheet are essential.

Tips for Success with Roasted Red Onion & Blueberry Mashed Potatoes

  1. Potato Preparation: Begin by peeling and cutting the potatoes into uniform pieces to ensure even cooking, and always start them in cold, salted water for consistency.
  2. Flavor Layering: Add the roasted onions and blueberries to the potatoes while mashing to distribute the flavors evenly, and consider reserving a few onions for garnish for added texture.
  3. Final Touches: Just before serving, taste and adjust the seasoning as needed, and garnish with fresh blueberries and thyme to elevate the presentation.

Recipe Overview

Recipe:
Roasted Red Onion & Blueberry Mashed Potatoes
Author:
Lily Anderson
Season:
Summer
Yield:
6 servings
Calories Per Serving:
350
Prep Time:
PT1H
Cook Time:
PT45M
Total Time:
PT1H45M

Ingredients List

Ingredients:

  • 2 pounds of Yukon Gold potatoes, peeled and quartered
  • 1 large red onion, sliced and roasted
  • 1 cup of fresh blueberries
  • 1/4 cup of olive oil
  • 1/2 cup of heavy cream
  • 2 tablespoons of unsalted butter
  • 1 tablespoon of fresh thyme leaves
  • Sea salt and fresh ground black pepper to taste
  • Additional fresh blueberries and thyme for garnish

Step-by-Step Directions

  1. Preheat the oven to 400°F. Toss the red onion slices in olive oil, season with salt and pepper, and roast on a baking sheet for 20-25 minutes until tender and caramelized.
  2. While the onions are roasting, boil the potatoes in a large pot of salted water until they are fork-tender, about 15 minutes.
  3. In a small saucepan, heat the heavy cream and butter together until the butter is melted and the mixture is warm.
  4. Drain the potatoes and return them to the pot. Add the roasted onions, blueberries, and warm cream and butter mixture.
  5. Mash the ingredients together until smooth, or to your desired consistency. Stir in the fresh thyme leaves and season with salt and pepper to taste.
  6. Garnish with additional blueberries and thyme before serving.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

About Me

Don't miss a recipe!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Coming soon - Cookbook!

Loving Napa Home Chef Recipes and wishing for more? Discover print exclusives!

Napa Recipe Cookbook: Napa Home Chef
Beet & Frisee Salad with Red Wine Vinaigrette
Blueberry Bliss Waffles with Lemon Zest Infusion
Savory Herb and Cheese Waffles with Creamy Chive Sauce
Smoked & Sauced Quail with Figs & Spiced Apple Purée
Petaluma Chicken Burger with Avocado and Heirloom Tomato Salsa
California Avocado Toast with Grilled Artichokes and Poached Eggs
Tuna Tataki Salad with Seven Grains and Carrot-Asian Pear Dressing
Apple, Kale, and Blue Cheese Pizza with a Walnut Pesto Base
Charred Green Beans with Almonds
Baked Salmon with Herbs and Chardonnay Cream Sauce
Burrata & Broccoli Bucatini
Charred Octopus Taco with Avocado Crema

Mandatory (inedible) cookies. By using this website, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.