Mashed Potatoes with Caramelized Onions and Goat Cheese
Is that the Ghost of Potatoes Past breezing by in the distance?
Amanda just LOVES peeling potatoes!
Perhaps Merrill is smiling because that's a huge chunk of butter she's just put in that pan.
Thinly sliced onions, which will luxuriate in all that butter, slowly caramelizing.
The cubed potatoes go into a pot of cold, salted water.
And then they bubble away on the stove for about 20 minutes, until they're very soft.
While the potatoes cook, you gently heat some half and half with bay leaf, garlic and...
...more butter!
Another crazy day at the stove.
Sonali has you put the cooked potatoes through a ricer, which makes them extra smooth and creamy.
It's like potato spaghetti!
In goes all the good stuff -- sans bay leaf and garlic clove.
Now, you fold in half of the onions, saving the rest for serving.
Can't forget the goat cheese!
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Author Notes: I’ve experimented with many different versions of mashed potatoes, but my favorite recipe uses traditional Russet potatoes. Their high starch content and low moisture make them ideal for creating fluffy, creamy mashed potatoes. And although I’ve used everything from a food processor to a fork, my tool of choice when making mashed potatoes is a potato ricer- it ensures a light, smooth texture without any lumps. I like to dress up the classic dish by infusing half and half with garlic and a bay leaf and stirring caramelized onions and goat cheese into the potatoes. The sweet onions add richness and texture to the dish and the tangy goat cheese is a delicious complement. - Sonali - Sonali aka the Foodie Physician
Food52 Review: With a generous hit of half and half and butter (infused with bay and garlic) and a dollop -- or four -- of fresh goat cheese, Sonali's potatoes are creamy and ethereal with the lightest of tangs. Caramelized onions, which are both folded into the potatoes and piled on top before serving, thread their a mellow sweetness throughout. We agree that the use of a ricer (which we often eschew) is key in order to achieve just the right silken texture for this bowl of mash. - A&M - A&M
Serves 4
- 4 tablespoons unsalted butter, divided use
- 1 tablespoon olive oil
- 1.5 pounds yellow onions (approximately 2 large onions), thinly sliced
- Kosher salt
- 1/4 teaspoon sugar
- 3 pounds Russet potatoes, peeled and cut into 1-inch pieces
- 1.5 cups half and half
- 1 clove garlic, smashed
- 1 bay leaf
- 3 ounces goat cheese
- Black pepper
- To make the caramelized onions, heat 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add the sliced onions and stir them to coat with the fat. Add 1/4 teaspoon salt and the sugar and cook, stirring frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
- Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
- While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
- Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl. Gently stir in the hot cream mixture a little at a time until the potatoes are smooth and creamy (discard the garlic and bay leaf). You may not need to use all of the liquid. Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.
- Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.
- Your Best Mashed Potatoes Contest Winner!
Tags: potatoes
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9 months ago IRONWOOD CHEF
Fantastic! And so simple. To cut down on the fat, instead of the half and half, I used 3/4 cup of evaporated skim milk and 3/4 cup of 2%--they still turned out very creamy. Thanks for a great variation on an otherwise pedestrian dish.
9 months ago Sonali aka the Foodie Physician
So glad you liked it! Great idea to substitute 2% and evaporated skim milk. My version is definitely a splurge dish!
about 1 year ago Emily
My husband made these for us the other night and they were great! Thanks!
about 1 year ago onlinepastrychef
Man was this good, Sonali! I really enjoyed playing w/your recipe. Hard to go wrong w/potatoes, cheese and caramelized onions! This was a well-deserved entry into the Food52 Cookbook!
about 1 year ago lschrive
This was great - I added a bit more goat cheese than the recipe called for (excuse to drink sauvignon blanc) - delicious. Brilliant idea with adding the caramelized onions - thank you!
over 1 year ago tupperbear
So I went out and bought a ricer just for these - and it was so worth the expense. Love these potatoes.
over 1 year ago Sonali aka the Foodie Physician
Thanks! And I'm glad to hear that you like the ricer!
over 1 year ago ChezShea
Add me to those who are singing the praises of these potatoes. Ground Round paties (with some of the onions and a little onion powder ) seared with mushroom /onion gravy over le deux. carrots polished with a
glaze of butter and Mirin (Sake) made a meal to LIVE for. I've been forced to live in "budget land" but meals like these do SO HELP! Thank you for sharing!
over 1 year ago Sonali aka the Foodie Physician
Thanks Sharon! I'm glad to hear that you enjoyed the recipe (and that it's budget-friendly)!
over 1 year ago ChezShea
Add me to those who are singing the praises of these potatoes. Ground Round paties (with some of the onions and a little onion powder ) seared with mushroom /onion gravy over le deux. carrots polished with a
glaze of butter and Mirin (Sake) made a meal to LIVE for. I've been forced to live in "budget land" but meals like these do SO HELP! Thank you for sharing!
over 1 year ago ChezShea
Please erase the duplicate
ALso consider the reply as an explaination
Cyber Demons are amongst us occasionally.
SS
over 1 year ago Waverly
I made these for Christmas lunch - they were a huge hit. I was able to prep it all the day before - I had the milk, butter, and bay leaves measured and ready and the potatoes peeled and chopped and the onions completely cooked. This morning, it was an easy matter of boiling and mashing the potatoes, warming the milk and mixing it all together. This is a keeper! Thank you for the recipe.
over 1 year ago Sonali aka the Foodie Physician
Great idea to do the prep work the day before! Whenever I have company, I always try to make dishes that I can prep ahead of time. Thanks for your comment!
9 months ago Lisa Tran
I prepared the potatoes the day before as well and covered it with saran wrap and refrigerated it, but it either oxidized or the dirt rose to the surface of my potato cubes. But this recipe was amazing even without the goat cheese! :)
over 1 year ago Willa
We made these this past weekend for a dinner party and they were fabulous. Definitely a keeper.
over 1 year ago Sonali aka the Foodie Physician
Thanks so much!
over 1 year ago apsingh
For the year i spent in grad school I made these for every dinner party, and was grateful to the author for a great recipe. The best treat I got was upon coming home and making this for my parents, my father simply took the bowl and said this is my dinner.
over 1 year ago Sonali aka the Foodie Physician
That's great! Thanks so much for your kind words- I'm happy you like the recipe!
about 2 years ago tburns01
This is the best recipe I have ever tried for mashed potatoes. Everyone loved them. I will defintely keep them in the rotation.
almost 2 years ago Sonali aka the Foodie Physician
I'm so happy you liked the dish- thanks for trying it!
about 2 years ago paulina_barrena
Hi everyone , what stands "half and half " for ?
about 2 years ago paulina_barrena
I know now that is half cream and half milk.. we do not carry this product here , how much of cream and how much of milk , and what type of cream ? sour, full, etc ... txsss:D
about 2 years ago heidiv
This was so amazing that i am making for my mother in law when she comes down for a visit next week.
over 2 years ago Aliwaks
its so cold here and those potatoes look so warm and inviting...sigh
over 2 years ago Spork
So, even though it took way more pans then I'd prefer for making mashed potatoes, this is definitely going to be making a lot more appearances at dinner, it's even child approved! Thanks so much for sharing =)
over 2 years ago castironmaiden
Made these and loved them, though I would enjoy them even more with a more pronounced goat cheese flavor. I'll try that next time!
over 2 years ago wssmom
This was a HUGE hit at Thanskgiving! Thanks so much!
over 2 years ago Sonali aka the Foodie Physician
I'm happy to hear it! I also made it for Thanksgiving.
over 2 years ago kemanche
Just made these mashed potatoes to serve with Pork Tenderloin and Merlot reduction sauce. Absolutely a great side. Will make it again!
over 2 years ago Sonali aka the Foodie Physician
I'm glad you liked it- thanks for trying it out!
almost 3 years ago YogiRenee
I am rediscovering food52 and I made this recipe this weekend along with two other recipes from food52.. I was hoping that the weather stayed cool so I could justify making mashed potatoes. I have two 22 year old young women, just home from college with new likes and dislikes. Turns out I didn't need any justification. They LOVED the potatoes and even took them to work with them the next day in their little lunch pails.
almost 3 years ago Sonali aka the Foodie Physician
Welcome back! I'm so happy to hear that they liked the dish!
about 3 years ago foodculturist
I had these mashed potatoes yesterday at an Easter dinner. They were so good! I decided to make them for dinner tonight. Very very tasty.