March 12, 2013
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
2 pounds Yukon gold potatoes, cut into 1/2-inch diced cubes
5 tablespoons olive oil, divided
2 medium onions, diced
1 teaspoon plus 1/4 teaspoon Manischewitz® kosher salt
1/4 cup Manischewitz® Vegetable Broth
1/4 teaspoon garlic powder
Prep Time: 5 min
Cook Time: 20 min
Ready Time: 25 min
1. In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 to 20 minutes or until tender when pierced with a fork. Drain well and return to pot.
2. While potatoes are cooking, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté for 10 to 12 minutes or until softened and browned, stirring constantly.
3. Add onions to drained potatoes and mash with a potato masher until broken down but leaving some lumps. Stir in broth, garlic powder, remaining 4 tablespoons olive oil, and ¼ teaspoon salt.
4. Serve immediately or cover to keep warm.