Prep 15 mins
Cook 40 mins
With mashed potatoes being my favorite food, I love to find many different ways to cook them. This recipe goes well with my blue cheese ceasar salad and chicken with lemon and rosemary sauce. Try it tonight.
- 2 lbs russet potatoes, peeled and cut into large chunks
- 1⁄2 cup unsalted butter, at room temperature, 1 stick
- 1 tablespoon garlic, minced
- 1 1⁄2 cups heavy cream (to taste)
- salt & freshly ground black pepper
- 2 large yellow onions, thinly sliced
- Preheat the oven to 325°F.
- Heat a dry saute pan on the stove over medium-high heat.
- When the pan is hot, tilt the pan and add the extra-virgin olive oil.
- Add the onions, salt, and a twist of pepper.
- Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized. When cooled, chop or puree onions and add to cream.
- Place the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well.
- Scatter on a baking sheet, and let cool for several minutes.
- Place in the oven to dry out, about 5 minutes.
- Press the potatoes through a ricer or a colandar.
- Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
- Add the garlic and cook quickly until pale gold.
- Add the cream and onions, season to taste with salt and pepper, and bring to a boil.
- If you like, add another cup of cream and cook until reduced by one-third.
- Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition.
- Season with salt and pepper.
Tried these last night and they were very good. Of course I love both mashed potatoes and carmelized onions, so what could go wrong?! I also saved some of the onions and served them over the potatoes - couldn't resist. Thanks for the recipe.