Recipe by Sonata
From the Trenton Times: Caramelized onions practically melt into the warm potatoes, and coarse-grain mustard adds a pretty golden-flecked hue and subtle flavor. Cook time does not include time to make caramelized onions. I have made this using a combination of red potatoes and red gold potatoes and I don't bother to peel them. I also prefer to caramelize the onions in the crockpot on high for 3-4 hours.
Top Review by I'mPat
Loved it, scaled back for 3 serves and they were big but all eaten up and I did put a lot more caramelized onion into the mix (nearly 1 cup of caramelized onion and 2 teaspoons of Dijon grain mustard) and used Carisma potatoes which are low GI. Thank you Sonata, made for Name tat Ingredient tag game.
- 2 lbs russet potatoes, peeled and cut into chunks
- 1⁄3 cup half-and-half
- 2 tablespoons butter
- 1 -2 tablespoon coarse grain mustard
- 1⁄4-1⁄2 cup caramelized onion
- salt and pepper
Directions See How It's Made
- Boil potatoes in a large saucepan over medium heat in salted water to cover for 15 to 20 minutes, or until tender.
- Drain water. Return to pan to heat for 1 to 2 minutes, shaking occasionally to dry out any remaining water.
- Add the half-and-half and butter, and heat over medium heat just until the milk starts to simmer.
- Remove from heat. Add the mustard and onions and mash to desired consistency. Taste and add more mustard if necessary.
- Add salt and pepper to taste. Serve hot.
- Note: To caramelize onions, heat 1 Tbsp olive oil in a heavy-based skillet. Add 1 thinly sliced medium yellow onion. Cook and stir over medium heat for 5 minutes until onion starts to soften. Lower heat and sprinkle with 1/4 tsp salt and a pinch of granulated sugar. Cook 20 minutes or until deep golden brown, stirring frequently. Lower heat if necessary to keep onions from burning. These freeze beautifully, so you can make extra to freeze for later use.