Monday, March 17, 2008

Toasted Onion Mashed Potatoes

Another side dish I kind of just want to slather all over my body. I'm sorry, but mashed potatoes are the bomb. And bland mashed potatoes are ridiculous! Yet how many times have we all eaten them? Or else they come straight out of a box which is particularly gagtastic. Make your own mashed, people, and don't forget the butter and salt.

Look, if you're going to have mashed potatoes in the first place, you've already basically psychically agreed to put on some weight, am I right? So why not just go whole hog? Add that whole stick of butter (I know, I said it), add that salt, add that heavy whipping cream. Because trust me, you'll love these potatoes. LOVE THEM. My grade: A+ plus nine +s

Toasted Onion Mashed Potatoes


4 - 5 extra large Russet potatoes, peeled, chopped
1 stick unsalted butter, plus 2 tablespoons
2 teaspoon + Kosher salt
freshly ground black pepper (add to taste)
1 - 2 cups chopped onions
2 tablespoons sour cream
1/2 cup heavy whipping cream

Peel and chop potatoes and place them in pot. Cover with water plus one inch and cook until done, which is when fork or knife slides through potato effortlessly. Turn off heat and reserve, undrained.

In pan, add two tablespoons unsalted butter and melt. When melted add 1 - 2 cups chopped onions and cook until truly toasted -- which means fully caramelized and golden -- about ten minutes.

Drain potatoes and place them into bowl. Add caramelized onions, and all other ingredients except heavy whipping cream. Mash potato mixture and then slowly begin adding heavy whipping cream until desired consistency is reached.

Difficulty: Easy
Prep/Cook Time: 30 minutes
Serves: 4 - 6

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