Creamy Mashed Potatoes With Crispy Brown Onions Recipes

CREAMY MASHED POTATOES

Creamy Mashed Potatoes image

Provided by Alton Brown

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

2 pounds Yukon gold potatoes
1/2 cup heavy cream
4 ounces unsalted butter, cut into pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.
Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.

CREAMY FRIED ONION MASHED POTATOES

Creamy Fried Onion Mashed Potatoes image

If you are an onion lover, you will absolutely LOVE these mashed potatoes, this is a simple recipe but oh so good! Use russet potatoes only for this recipe, they make the best mashed potatoes! These go perfect with a roast beef, pork or chicken dinner. For the creamiest mashed potatoes use whipping cream!

Provided by Kittencalrecipezazz

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

7 large russet potatoes, peeled and cooked
2 large sweet onions (diced about 1/2-inch)
1/3 cup butter
1/4 cup whipping cream (or use 18% tables cream)
salt and pepper

Steps:

Do this firstly or while potatoes are boiling, in a skillet fry the onions in butter until golden brown (this might take about 15 minutes, and do not drain the butter, if you do you will have to add in more butter anyway!).
Boil the russets in a large pot of boiling water until fork-tender; drain and transfer the cooked potatoes to a large bowl.
Mash the potatoes with the whipping cream and fryed onion/butter mixture until fluffy (I use my Kitchen Aid stand mixer for this with the mixing attachment and make certain to mash the potatoes while they are still warm or hot).
If desired you can add in more whipping cream depending on the consistancy you desire.
Season with salt and tons of black pepper.

Nutrition Facts : Calories 715.5, Fat 21.5, SaturatedFat 13.3, Cholesterol 61, Sodium 155.5, Carbohydrate 120.8, Fiber 15.3, Sugar 8.3, Protein 14.2

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