by Sonali aka the Foodie Physician
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A&M's Testing Notes:
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4 tablespoons
unsalted butter, divided use
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1 tablespoon
olive oil
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1.5 pounds
yellow onions (approximately 2 large onions), thinly sliced
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Kosher salt
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1/4 teaspoon
sugar
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3 pounds
Russet potatoes, peeled and cut into 1-inch pieces
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1.5 cups
half and half
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1
clove garlic, smashed
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1
bay leaf
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To make the caramelized onions, heat 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add the sliced onions and stir them to coat with the fat. Add 1/4 teaspoon salt and the sugar and cook, stirring frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
Ask the hotline about this step!Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
Ask the hotline about this step!While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
Ask the hotline about this step!Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl. Gently stir in the hot cream mixture a little at a time until the potatoes are smooth and creamy (discard the garlic and bay leaf). You may not need to use all of the liquid. Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.
Ask the hotline about this step!Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.
Ask the hotline about this step!Thanks! And I'm glad to hear that you like the ricer!
Add me to those who are singing the praises of these potatoes. Ground Round paties (with some of the onions and a little onion powder ) seared with mushroom /onion gravy over le deux. carrots polished with a
glaze of butter and Mirin (Sake) made a meal to LIVE for. I've been forced to live in "budget land" but meals like these do SO HELP! Thank you for sharing!
Thanks Sharon! I'm glad to hear that you enjoyed the recipe (and that it's budget-friendly)!
Add me to those who are singing the praises of these potatoes. Ground Round paties (with some of the onions and a little onion powder ) seared with mushroom /onion gravy over le deux. carrots polished with a
glaze of butter and Mirin (Sake) made a meal to LIVE for. I've been forced to live in "budget land" but meals like these do SO HELP! Thank you for sharing!
Please erase the duplicate
ALso consider the reply as an explaination
Cyber Demons are amongst us occasionally.
SS
I made these for Christmas lunch - they were a huge hit. I was able to prep it all the day before - I had the milk, butter, and bay leaves measured and ready and the potatoes peeled and chopped and the onions completely cooked. This morning, it was an easy matter of boiling and mashing the potatoes, warming the milk and mixing it all together. This is a keeper! Thank you for the recipe.
Great idea to do the prep work the day before! Whenever I have company, I always try to make dishes that I can prep ahead of time. Thanks for your comment!
We made these this past weekend for a dinner party and they were fabulous. Definitely a keeper.
Thanks so much!
For the year i spent in grad school I made these for every dinner party, and was grateful to the author for a great recipe. The best treat I got was upon coming home and making this for my parents, my father simply took the bowl and said this is my dinner.
That's great! Thanks so much for your kind words- I'm happy you like the recipe!
This is the best recipe I have ever tried for mashed potatoes. Everyone loved them. I will defintely keep them in the rotation.
I'm so happy you liked the dish- thanks for trying it!
Hi everyone , what stands "half and half " for ?
I know now that is half cream and half milk.. we do not carry this product here , how much of cream and how much of milk , and what type of cream ? sour, full, etc ... txsss:D
This was so amazing that i am making for my mother in law when she comes down for a visit next week.
its so cold here and those potatoes look so warm and inviting...sigh
So, even though it took way more pans then I'd prefer for making mashed potatoes, this is definitely going to be making a lot more appearances at dinner, it's even child approved! Thanks so much for sharing =)
Made these and loved them, though I would enjoy them even more with a more pronounced goat cheese flavor. I'll try that next time!
I'm happy to hear it! I also made it for Thanksgiving.
Just made these mashed potatoes to serve with Pork Tenderloin and Merlot reduction sauce. Absolutely a great side. Will make it again!
I'm glad you liked it- thanks for trying it out!
I am rediscovering food52 and I made this recipe this weekend along with two other recipes from food52.. I was hoping that the weather stayed cool so I could justify making mashed potatoes. I have two 22 year old young women, just home from college with new likes and dislikes. Turns out I didn't need any justification. They LOVED the potatoes and even took them to work with them the next day in their little lunch pails.
Welcome back! I'm so happy to hear that they liked the dish!
I had these mashed potatoes yesterday at an Easter dinner. They were so good! I decided to make them for dinner tonight. Very very tasty.
We made these tonight for dinner and they were ever bit as good as the hype. . . perhaps even better! I wouldn't change a thing the next time around and that rarely happens. Thanks for the great recipe.
our review of these delicious potatoes, and a scathing rebuke of marie callender! -->
http://cucinaandkvetch.blogspot.com/2010/02/wheres-cream.html
Thanks so much for the positive review- I'm so glad you enjoyed the dish! I really liked your idea of using sage in the cream mixture. Great blog!
Congrats on the win! These potatoes sound really amazing.
Thanks Beth, let me know how they turn out!
my first mashed potatoes- EVER.
no ricer, but still a complete winner.
Thanks- I'm so glad you enjoyed them!
made these this afternoon and, though a bit labor intensive for mashed potatoes, they were worth the effort. creamy, buttery, with the tang of the goat cheese and the sweet onions. they are dee-lish! i sure hope they reheat well cause i've got a bowlful in the fridge. my daughter and i give it our votes!!
I'm happy the dish was successful! I usually make a large batch because I love having leftovers and they reheat well in the microwave.
This reads like an incredibly wonderful recipe, but those must be huge servings if this is only for four!
Thanks for catching that- it was an error on my part. This recipe feeds 6-8 depending on the portion size (or 4 really hungry people!).
love the ricer idea, it does make it homogenous and the goat cheese flavor is awesome.
The caramelized onions are brilliant.
Thanks for all of your great comments! I love my ricer- it really makes the best mashed potatoes (and no lumps!). And I think that everything tastes better with caramelized onions!
You had me at caramelized onions!
The ricer, or garlic-press on steroids, worked amazingly. The potatoes were so smooth and creamy, though I imagine it had something to do with the goat cheese as well.
Also, caramelized onions! = my vote.
Made this last night, didn't have a ricer and settled for a wooden spoon for mashing. Still great!
Why would you eschew a ricer for mashed potatoes? Ever since I discovered this tool, I've been pretty turned off to potatoes mashed any other way. They're heavenly when riced. Who wants lumps?
How could I not vote for goat cheese and caramalized onions, two of my favorite things, in my mashed potatoes?!?
Is there anyway to make these ahead of time and then reheat them?
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
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Is that the Ghost of Potatoes Past breezing by in the distance?
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Amanda just LOVES peeling potatoes!
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Perhaps Merrill is smiling because that's a huge chunk of butter she's just put in that pan.
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Thinly sliced onions, which will luxuriate in all that butter, slowly caramelizing.
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The cubed potatoes go into a pot of cold, salted water.
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And then they bubble away on the stove for about 20 minutes, until they're very soft.
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While the potatoes cook, you gently heat some half and half with bay leaf, garlic and...
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...more butter!
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Another crazy day at the stove.
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Sonali has you put the cooked potatoes through a ricer, which makes them extra smooth and creamy.
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It's like potato spaghetti!
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In goes all the good stuff -- sans bay leaf and garlic clove.
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Now, you fold in half of the onions, saving the rest for serving.
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Can't forget the goat cheese!
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So I went out and bought a ricer just for these - and it was so worth the expense. Love these potatoes.