Peasant Potatoes

Since it's Valentine's Day, we wanted a special dinner. I found a recipe for interesting sounding mashed potatoes that used Gruyere cheese. When I discovered that a small chunk of Gruyere would cost over $6.00, I abandoned that recipe and came up with my own.

Peasant Potatoes

2 lbs. of potatoes, peeled and cut into quarters (Yukon gold are ideal but others will do.)
1 tsp. kosher salt
2 cloves garlic, peeled

1 Tbsp. butter (you can use margarine but it won't taste quite the same. Sometimes a peasant has to splurge.)
1/2 of 1 large Walla Walla onion or other yellow sweet onion, diced
1/2 to 1 cup fat-free sour cream
1 Tbsp. butter
1/4 cup shredded Parmesan cheese

chives or green onion sliced to garnish (optional)

In medium saucepan, place quartered potatoes, peeled garlic, and kosher salt and cover with water.
Bring to boil and boil for 15 to 20 minutes or until potatoes are tender.

Meanwhile:
Saute diced onion in butter over medium heat. Stir frequently and saute until the onions are caramelized.

When potatoes are tender, drain water off potatoes and garlic cloves.
Toss in butter and begin to mash.
Add the sour cream slowly until you reach desired consistency.
Add caramelized onions and shredded Parmesan cheese.

Garnish with cut chives or green onions if you want to be a fancy peasant.