French Onion Mashed Potatoes

 

by Kara Kimbrough

4 tablespoons butter, cut into small pieces

3 large onions, chopped

Salt and white pepper and/or fine black pepper

1 teaspoon ground thyme

1 can beef consommé or 1 cup beef stock

3 pounds Russet potatoes, peeled and cut into 6 chunks each

1 bulb garlic, 6 large cloves

1 cup whole milk or half-and-half, warmed

1-1/2 to 2 cups shredded Gruyere cheese (can substitute Swiss if you can’t find Gruyere)

 

For caramelized onions, heat a skillet over medium-low to medium heat and melt butter. When butter foams, add onions and season with salt, white and fine black pepper, and thyme and cook slowly 35-40 minutes to deep caramel and very soft and sweet. Add consommé or stock and stir a minute or so and remove from heat.

 

Place potatoes and garlic in a pot and cover with water and bring to a boil. Add salt to boiling water and cook potatoes to fork-tender, 15-20 minutes. Drain potatoes and garlic and place in food mill or beat on low with a hand mixer. Mill or beat the potatoes and garlic and add milk and cheese to combine. Season with salt and white or fine black pepper, then stir in the caramelized onions.

 

Serve potatoes while hot or, to make ahead, cool to room temp and refrigerator for up to 10 days.

0

©2020 eat.drink.MISSISSIPPI. All rights reserved.