Glorious Mashed Potatoes

Emily, my very dear friend, told me about these delicious and creamy mashed potatoes and she became even dearer to me after I tasted them. This is originally a Martha Stewart recipe, but I learned from ze French that Yukon gold potatoes are really the only choice when it comes to une vrai pommes puree. Martha’s recipe calls for russets mashed with caramelized onions and Roquefort cheese. I’m afraid my aversion to blue cheese hasn’t let me try that yet, but I love adding gruyere or parmesan instead. These are rich and creamy potatoes with little jewels of sweet golden onion spread throughout. Once you try these, I’m sure you won’t be making plain mashed potatoes again. Oh la la, I tell you, these are divine!

Maybe you don’t really need a recipe for mashed potatoes, but there are many schools of thought about how to make the “best” puree. If you own a ricer or food mill, feel free to use that, but I am pretty content with my hand masher. I don’t mind a few chunks, anyway. I am of the opinion that adding a lot of cream and butter makes the best tasting mashed potato, (duh) and a bit of sour cream or cream cheese (whichever I have on hand) for even more creaminess goes above and beyond the normal mash. However, as I am growing a little more concerned with my high-fat dairy intake, I have decided to cut back just a little. If I add sour cream, I might use milk instead of heavy cream, so do whatever you like, just don’t skimp on everything.

Mashed Potatoes with Caramelized Onions and Gruyere Cheese

3 lbs Yukon Gold potatoes
¾ - 1 cup milk or half & half
4 Tbsp butter
1 Tbsp olive oil
1 large onion, finely chopped
½ cup grated gruyere, parmesan or crumbled Roquefort cheese
Salt and pepper

Place the potatoes in a saucepan and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until tender.

While the potatoes are simmering, finely chop the onion. Heat olive oil and 1 Tbsp butter in a stainless steel skillet. Add the onions and sauté over medium heat until softened and golden. Season with salt and pepper. Leave them alone for a few minutes at a time so they brown, about 10 minutes. Turn off the heat and let them rest while the potatoes finish cooking.

Once the potatoes are cooked through, drain them and put them back into the pot, letting the water and steam evaporate from them for a few seconds. Add the remaining butter and half the milk or cream. Mash the potatoes well, adding more milk or cream until the desired consistency is reached. Fold in the caramelized onions and season with salt and pepper. Taste and re-season. Taste again and refrain from “tasting” the entire bowl. Cover until it’s time to serve. Serves 8.

If you go see Emily's blog, you can see a picture of us taken in Paris, since she is more courageous than me for posting our picture! =)