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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
6 medium Yukon Gold potatoes (2 lbs.), cut in half
Pinch of salt
2 tbsp salted butter
2 cups chopped onion
1/4 cup dry sherry
1/2 cup milk or half & half
1/4 tsp ground white pepper
4 tbsp salted butter
3/4 tsp salt (more or less to taste)
3/4 cup shredded Gruyere cheese
Minced fresh chives or parsley for garnish
Place potatoes in a very large pot and cover with water at least 3 inch above potatoes. Add a pinch of salt. Bring to a boil then reduce heat and cook on a low boil till fork-tender, about 20 - 30 minutes.
Meanwhile, in a large non-stick skillet, heat the 2 tbsp butter over medium heat. Add onions and saute until caramelized to a golden brown. Add sherry and saute until liquid has evaporated. Remove from heat.
While potatoes are cooking, combine in a small pan over low heat the milk, pepper, 4 tbsp butter and the salt. Heat till the butter is melted and the milk is warm. Do not boil. Keep warm.
When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.)
With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy. Fold in the onions and shredded cheese. Mound potatoes in a large warm bowl. Sprinkle with minced chives or parsley if desired.
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FRENCH ONION MASHED YUKON GOLDS
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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
6 medium Yukon Gold potatoes (2 lbs.), cut in half
Pinch of salt
2 tbsp salted butter
2 cups chopped onion
1/4 cup dry sherry
1/2 cup milk or half & half
1/4 tsp ground white pepper
4 tbsp salted butter
3/4 tsp salt (more or less to taste)
3/4 cup shredded Gruyere cheese
Minced fresh chives or parsley for garnish
Place potatoes in a very large pot and cover with water at least 3 inch above potatoes. Add a pinch of salt. Bring to a boil then reduce heat and cook on a low boil till fork-tender, about 20 - 30 minutes.
Meanwhile, in a large non-stick skillet, heat the 2 tbsp butter over medium heat. Add onions and saute until caramelized to a golden brown. Add sherry and saute until liquid has evaporated. Remove from heat.
While potatoes are cooking, combine in a small pan over low heat the milk, pepper, 4 tbsp butter and the salt. Heat till the butter is melted and the milk is warm. Do not boil. Keep warm.
When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.)
With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy. Fold in the onions and shredded cheese. Mound potatoes in a large warm bowl. Sprinkle with minced chives or parsley if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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