French Onion Mashed Potatoes
User Reviews
5
French Onion Mashed Potatoes
Description
This recipe involves slowly caramelizing thinly sliced sweet onions in butter with a pinch of kosher salt over low heat for up to an hour to develop deep golden brown color and sweet flavors. Separately, peeled and evenly cut russet or Yukon gold potatoes are boiled in salted water until fork tender. They are mashed with butter, heavy cream, and freshly grated Gruyere cheese, which adds a creamy texture and mildly nutty, savory flavor.
The caramelized onions can be stirred into the mashed potatoes or layered on top, imparting their distinctive sweetness and a touch of umami. Freshly ground black pepper and additional salt can be adjusted to taste. The rich, creamy potatoes with onion accents make a comforting side dish to roasted meats, poultry, or vegetables.
Ingredients
caramelized onions
- 6 tablespoons butter Simply Nature Organic unsalted
- 4 onion thinly sliced, sweet
- kosher salt
potatoes
- 5 pounds russet potatoes washed and peeled, or yukon gold potatoes
- 12 tablespoons butter Simply Nature Organic unsalted
- 1 ½ cups heavy whipping cream Friendly Farms brand
- 8 ounces gruyere cheese freshly grated, Emporium Selection brand
- 1 to 2 teaspoons salt
- black pepper freshly ground
Instructions
caramelized onions
- Heat the butter in a skillet over medium-low heat. Add the onions with a big pinch of salt. Cook for 10 minutes, stirring often, so the onions begin to cook down. After 10 to 15 minutes, reduce the heat to low. Continue to cook, stirring occasionally, until the onions are golden and caramelly, about 45 to 60 more minutes. Continue to cook until your desired caramelization is reached.
potatoes
- Note: to prep these ahead of time, wash, peel and chop your potatoes. Place them in a large bowl and cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing.
- Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size and not too small.
- Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)
- While the potatoes are boiling, heat the butter and cream in a saucepan over medium-low heat until the mixture is warmed through.
- Drain the potatoes well and place them back in the pot. Use a potato masher or ricer to begin mashing the potatoes into the consistency you enjoy. Mash in half of the butter and cream mixture and 1 teaspoon salt. At this point, if you want to use a hand mixer, now is the time. You don’t want to over mix! Keep it on low speed and move it around the bowl constantly, just for a minute or two, breaking up any larger chunks that didn’t mash. Stir in the rest of the milk and butter mixture. Stir in the gruyere cheese. Mix slowly, allowing the cheese to melt. Stir in half of the caramelized onions. Taste and season the potatoes with more salt if needed. Taste frequently so you can get an idea of how much salt to add!
- Serve the potatoes with the rest of the caramelized onions on top.
- To serve 4: Cut this recipe in half exactly. Taste and season with more salt if necessary.
- To serve 12 to 16: Double this recipe exactly, but taste after 2 teaspoons of salt have been added. Continue to mash and taste and season until your desired flavor is reached.
User Reviews
Overall Rating
5
You'll Also Love
