Mashed Potatoes with Onion Crème

Mashed Potatoes with Onion Crème

Some of the best mashed potatoes are loaded with butter and heavy cream, but you can make an equally delicious dairy-free version that won’t compromise flavor. The star of this show is the caramelized onion. Laced in mashed potatoes, the puréed “onion crème” imparts an intense creaminess and a pronounced depth of flavor. ~ Kim Kushner

Mashed Potatoes with Onion Crème

Rated 5.0 stars by 1 readers

Category

Side Dish

Servings/Yield

6

Image of Mashed Potatoes with Onion Crème

Ingredients

2 Tbsp light olive oil
3 yellow onions, thinly sliced
8 Yukon Gold potatoes, scrubbed, peeled, and quartered
1/2 tsp kosher salt, plus extra to taste (we recommend fleur de sel)
2–3 Tbsp extra-virgin olive oil
Freshly ground black pepper

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Directions

Heat the light olive oil in a large nonstick skillet over medium-high heat. Add onions and reduce heat to medium. Sauté for 10–15 minutes, until softened and caramelized. Set aside to cool.
Transfer onions to a food processor or blender and purée for 1–2 minutes, until smooth. Transfer to a small bowl and set aside.
Place potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium. Cover and cook for 15–20 minutes, until they can be easily pierced with a fork. Drain.
Return potatoes to the saucepan and cook over medium heat for 2 minutes. This is called “pan-drying.” Stir in the onion crème, then mash the potatoes and onions together. Season generously with salt and pepper and mix.
Drizzle the extra-virgin olive oil over the mashed potatoes and serve immediately.

Recipe Note

Recipe Notes

Get Organized “Pan-drying” is a cooking technique where boiled potatoes are cooked in a dry pot for a few minutes to remove moisture and “dry out” the potatoes.

Make It Ahead Onions can be sautéed and puréed in advance and stored in the refrigerator for up to 7 days or in the freezer for up to 1 month.

Make It Ahead Potatoes are best mashed just after cooking and can be mashed 2 hours in advance of serving.

Reheat Reheat mashed potatoes in a saucepan over medium heat for 5–10 minutes. You may need to drizzle a little extra-virgin olive oil for added creaminess.

The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner

Copyright © 2022 by Kim Kushner

Photography © Kate Sears

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