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
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.
6 comments:
And the best part with the yummy cheese and onions, is you don't need gravy!
I love seeing mashed potatoes elevated to these new, delicious, heights. Caramelized onions are a great idea...why didn't I think of that....
Mmm, delicious! I always used to slice the onions into rings, but then you run into the problem of long onion strings while you're eating... not very attractive. Why didn't I think of dicing? Silly me. And Yukon golds are my preferred spud too.
These look amazing - thanks for sharing! I was glad to find your blog - a great find!!!!! I will be back for sure!
Katie- Exactly! I hope you enjoy this version - what's not to love? =)
Emily- Thank you, my dear, for this recipe. It has delighted us for a few years now! Any other great recipes to share?
SJ- Thanks for your comment! I hope you will come back again!
Quelle bonne idée! My family loves mashed potatoes but I find the basic version a bit dull. This looks simple and delicious.
These are fantastic! If you feel like taking it up one more level, glaze the onions with a little balsamic vinegar when they are about halfway carmelized...unbelievable!!!
Post a Comment