Mashed Potatoes with Onion Crème

Name: Mashed Potatoes with Onion Crème
Yield: 6
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

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

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Adapted fromThe Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner

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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

Questions? Contact helen@laboiteny.com

Mashed Potatoes with Onion Crème

Mashed Potatoes with Onion Crème

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Mashed Potatoes with Onion Crème

Mashed Potatoes with Onion Crème

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Ingredients

Directions

Recipe Note

Related Products

Fleur de Sel

$9.00

La Boîte Olive Oil

$25.00

Tellicherry Black Pepper

$9.00

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