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Serves 6-8

3 pounds red bliss potatoes, quartered

2 tablespoons kosher salt

2 tablespoons salted butter

2 tablespoons olive oil 

6 yellow onions, peeled and sliced

1 ½ cups heavy cream

1 stick salted butter

Salt and pepper to taste

 Place potatoes in a large stock pot with salt and cover with water. Bring to a boil and over medium high heat and cook for 20 minutes or until potatoes are soft. In a large skillet melt butter and oil over medium heat. Add onions and sauté, stirring occasionally, until golden brown. Set aside. Drain potatoes and place in a large bowl or mixer. Heat heavy cream and butter together in a medium sauce pan over medium heat until butter has melted. Pour cream mixture over potatoes, ½ a cup at a time while mashing the potatoes (or gently beat the potatoes, if using the mixer) until smooth and creamy. Season potatoes with salt and pepper and portion into a serving dish. Arrange caramelized onions over mashed potatoes before serving. Serve warm. 




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