3-4 Large Yukon Gold Potatoes
1 Yellow Onion
4-6 cloves of Garlic
Peel potatoes and garlic cloves and add them to the pot.
Add water and turn up the heat to high. Let the potatoes boil for about 30 minutes, or until a fork can easily pierce through the potato. (Boiling time also depends on how big the potatoes are. If you have baby potatoes, cook time will be short. If you have big potatoes, cut them into halves or fourths to speed up the cook time.)
In the meantime, finely chop an onion and saute in canola oil until golden brown and caramelized, about 15 minutes.
Once the potatoes are ready, strain them and return them back to the pot (don’t forget the garlic!). Mash the potatoes with a potato masher or meat pounder.
Add 1 tbs Canola oil and 2-3 tsp salt.
For creamy mashed potatoes add a cup of water at at time and mix until you get your desired consistency.