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Recipe : Entry # 4692
Elizabeth Downey
Recipe Title
Caramelized Onion Mashed Potatoes
Recipe Theme
Side Dishes
Clarke-Washington EMC
3 tablespoons unsalted butter
3 tablespoons olive oil
2 ¼ pounds onions (about 4 large), chopped (about 7 cups)
½ teaspoon salt
¼ teaspoon pepper
4 pounds russet potatoes (3 to 4 large) peeled, cubed 1-inch
3 teaspoons salt, divided
2/3 cup milk
2 tablespoons unsalted butter
¼ teaspoon pepper
Heat 3 tablespoons butter and oil in large skillet over medium heat until butter is melted. Add onions, stir to coat with butter mixture. Cover and cook 10 minutes or until onions have wilted, stirring occasionally. Remove cover, increase heat to medium-high; cook 25-30 minutes or until onions are deep golden brown, stirring frequently if necessary. Reduce heat to medium; to keep onions from sticking stir in ½ salt and pepper. Place potatoes in a large saucepan; add enough water to cover potatoes by 1-inch, add 2 teaspoons of salt and bring to a boil over medium-high heat. Reduce heat to medium-low heat, simmer 12 minutes or until potatoes are tender when pierced with a fork. Drain, return to sauce pan, cover to keep warm. Meanwhile, microwave milk and 2 tablespoons of butter in microwave 30-60 seconds or until butter is melted and milk is hot. Reheat caramelized onions over medium heat until hot. Press potatoes through potato ricer into medium bowl or mash with masher. Stir in milk mixture until potatoes are creamy; stir in caramelized onions, remaining 1 teaspoon salt and ¼ teaspoon pepper.