Imagine a side dish so luxuriously smooth, so decadently rich, that it steals the spotlight from the main course. Our Creamy Mashed Potatoes with Brown Onions isn't just a recipe—it's a culinary experience that transforms humble potatoes into a gourmet masterpiece. With a perfect balance of velvety texture and caramelized onion sweetness, this dish promises to elevate your dining experience from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 cup butter
- 1 onion, caramelized
- Salt to taste
- Black pepper to taste
Instructions
- Wash and peel potatoes, cutting them into uniform 1-inch cubes to ensure even cooking. Rinse cubed potatoes under cold water to remove excess starch.
- Place potato cubes in a large pot and cover with cold, salted water. Ensure water level is about 1 inch above the potatoes.
- Bring water to a rolling boil over high heat, then reduce to medium-high and cook potatoes for 15-20 minutes until they are fork-tender and easily break apart.
- While potatoes are cooking, slice onions thinly and caramelize them in a separate pan with a tablespoon of butter over low-medium heat, stirring occasionally until they turn golden brown and develop a sweet, rich flavor (approximately 15-20 minutes).
- Drain potatoes thoroughly in a colander, then return them to the hot pot to allow excess moisture to evaporate.
- Warm heavy cream and remaining butter in a small saucepan until butter is completely melted.
- Mash potatoes using a potato masher or ricer, creating a smooth, creamy texture. Avoid using a food processor to prevent gluey potatoes.
- Gradually pour warm cream and butter mixture into potatoes, folding gently to incorporate without overmixing.
- Season with salt and freshly ground black pepper to taste.
- Fold in caramelized onions, ensuring they are evenly distributed throughout the mashed potatoes.
- Transfer to a serving dish, create a small well in the center, and add an extra pat of butter if desired. Serve immediately while hot.
Tips
- Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold for the creamiest results.
- Salt Your Water: Add salt to the potato cooking water to season from the inside out.
- Avoid Overworking: Mash potatoes gently to prevent a gluey, paste-like texture. A potato masher or ricer works best.
- Warm Your Dairy: Heat cream and butter before adding to ensure they incorporate smoothly and maintain the potatoes' temperature.
- Caramelize Onions Slowly: Low and slow is the key to developing deep, sweet onion flavor without burning.
- Serve Immediately: Mashed potatoes are best enjoyed hot, so time your preparation to serve right away.
- Optional Garnish: Consider topping with chives, extra caramelized onions, or a sprinkle of fresh cracked pepper for added visual appeal and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 5g
Fat: 25g
Saturated Fat: 16g
Cholesterol: 80mg
