Recipe by Kaccy G.
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.
Top Review by lazyme
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.
- 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
Directions See How It's Made
- 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.