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  • Jan's Mashed Potatoes with Caramelized Onions

    This dish is a heavenly experience at every turn ... from the fluffy-buttery potatoes, to the sweet slivers of caramelized onion and rich buttery flavor. And it comes together in a snap if you've already got a batch of caramelized onions in the fridge.
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  • 2 pounds Yukon Gold potatoes, peeled (or not; or partially peeled)
    About 1 1/2 teaspoons salt
    1 1/2 cups of caramelized onions
    1/2 cup butter
    3/4 cup half & half
    Cut the potatoes into 2- to 3-inch pieces of fairly uniform size for even cooking. Place them in a large pot with enough water to cover. Add 1 teaspoon of the salt. Bring the water to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, about 15 minutes.
    While the potatoes are cooking, place the caramelized onions in a medium-sized, heavy-bottom pot with the butter over medium-low heat. Let the onions soften and butter melt. Add the half & half to the butter and onion mixture and bring it just to a boil. Turn off the heat and set the mixture aside.
    When the potatoes are tender, drain well into a colander. Return the potatoes to their pot and mash with a potato masher. Add the remaining half-teaspoon of salt and continue mashing to mix in the salt. Stir in the hot cream, butter and onions, and combine. The potatoes may seem too thin at this point, but they will soon thicken. Add additional cream/butter mixture to reach desired consistency. Add more salt, if desired.
    Makes 6 servings.
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