French Onion Mashed Potatoes
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
51
Sourness
27
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
2 large
Onion (thinly sliced)3 cup
Whole Milk2 tbsps
Unsalted Butter (melted)3 tbsps
Butter1 pinch
Sugar2 tbsps
Olive Oil1 tsp
Oregano (dried)1 tsp
Garlic SaltDirections:
1
To the Mashed Potatoes, add the Caramelized Onions and Gruyere, reserving 2 tablespoons of each for garnish
2
Transfer to a serving bowl and garnish with the crushed Croutons and the reserved cheese and onions
3
In a large saucepan, combine the potatoes, 1 teaspoon salt and enough cold water to cover
4
Bring to a boil over high heat
5
Lower the heat to maintain a simmer, and cook until fork tender, about 10 minutes
6
Drain the potatoes and return to the pan
7
Shake the pan over medium heat for about a minute to dry the potatoes
8
Transfer the potatoes to a food mill, ricer or bowl
9
Put the milk and butter in the saucepan and heat over medium-high heat until the butter melts and the milk is hot
10
Remove the pan from the heat
11
Mash the potatoes through the food mill, ricer or by hand into the pan
12
Stir to combine with the milk and butter
13
Season with salt and pepper, and add nutmeg if desired
14
Serve immediately
15
Melt the butter in a large skillet over medium heat
16
Add the onions and toss to coat with butter
17
Cover and slowly cook onions, stirring occasionally, until golden, 10 minutes
18
Turn the heat up to medium high and begin to brown the onions, stirring constantly, about 10 minutes more
19
Season with salt and pepper
20
Preheat the oven to 350 degrees F
21
Whisk together the butter, olive oil, oregano and garlic salt, and toss with the bread cubes
22
Spread in a single layer on a baking sheet
23
Bake until golden brown and toasted, 15 to 20 minutes