- 2 Pounds Yukon gold potatoes, cut into ½ inch dice
- 5 Tablespoons olive oil
- 2 medium onions, diced
- 1 Teaspoon plus ¼ teaspoon kosher salt
- 1/4 Cup vegetable broth
- 1/4 Teaspoon garlic powder
In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 minutes, until tender when pierced with a fork. Drain well and return to the pot.
While potatoes are cooking, heat 1 tablespoon of the olive oil in a medium sauté pan, set over medium heat. Add onions and 1 teaspoon salt and sauté for 10-12 minutes until softened and browned, stirring constantly.
Add the onions to the drained potatoes and mash with a potato masher until broken down. Stir in the vegetable broth, garlic powder, remaining olive oil, and remaining salt. Serve immediately.