Caramelized Onion and White Cheddar Mashed Potatoes
Serves 10
3 pounds Yukon gold potatoes, peeled and quartered length-wise
1 teaspoon salt
½ tablespoon heavy cream
4 tablespoons butter
2 tablespoons milk
2 medium onions, julienned
1 teaspoon salt
½ tablespoon heavy cream
4 tablespoons butter
2 tablespoons milk
2 medium onions, julienned
2 ounces white Cheddar grated
1 ounce olive oil
Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until cooked enough that a fork can easily be poked through them.
While potatoes cook, place onions and olive oil in a sauté pan and cook on medium high heat until caramelized.
Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over beat or your potatoes will get gluey.) Salt and pepper to taste.
To finish potatoes, fold in cheddar cheese and onions and keep warm for serving