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A question about a recipe: Mashed Potatoes with Caramelized Onions

D4b3cce1 3dbe 4a92 9a79 081467d9b52a  2017 0822 potato week mashed potatoes with caramelized onions emily dryden 002 1

I have a question about the recipe "Mashed Potatoes with Caramelized Onions" from Food52. Can this be made ahead?

asked by Emily about 3 years ago

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2 answers 720 views
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Pegeen

Pegeen is a trusted home cook.

added about 3 years ago

Day before serving:

Do step 1 (caramelize onions), let them cool completely. Put in an air-tight container and refrigerate.

Peel potatoes (don’t boil unpeeled as recipe instructs) and chop into uniform-size pieces. Put in large pot and cover with at least 1 inch of water. (Do not salt the water.) Put in fridge or somewhere cold, like a garage, if it’s consistently 40 degrees F or less (although you don’t want the water and potatoes to freeze overnight).

Day of serving:

Take onions out of fridge and let come to room temperature.

Bring pot of potatoes inside and let come to room temperature. Then salt the water, put on stove and boil until potatoes are done. (Knife inserted slips in easily.) Drain. Spread out several dishtowels and lay out potatoes on dishtowels in a single layer to cool.

You are now on step 3, “puree the caramelized onions in food processor…” etc. and mash with potatoes.

At this time, if you want to keep the mixed potatoes & onions warm, keep warm in a crock pot on low heat or in a large bowl over a pot of very gently simmering water. Put a lid, or if you don't have one big enough, a dishtowel, over the bowl of mashed potatoes. Remember to keep them on the lowest possible simmer.

[I know, it's a juggling act. On Thanksgiving day, I just want people (except for one or two of The Trusted) to keep a 6-foot distance so I can check the bird, make the mashed potatoes and then the gravy. It's like a Navy carrier landing when you have to trip 5 wires at the same time to land the plane on deck. :-)

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added about 3 years ago

p.s. If you cover the mashed potatoes with a dishtowel, please be careful that the ends are nowhere near the flame on your range top. Might be a good idea to wet it and wring it out so that it's less prone to flame.
And if you don't have a lid large enough to cover, instead of a damp dishtowel, you could use a large, flame-proof plate or platter. Which is sort of handy if you need to warm up a platter to serve something else.

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