French Onion Mashed Potatoes Recipe

French Onion Mashed Potatoes

• Difficulty: Intermediate
• Servings: 4 to 6
• Nutritional Information (per serving, assuming 6 servings): Calories 494, Total Fat 29 g, Saturated Fat 16 g, Carbohydrates 48 g, Dietary Fiber 5 g, Sugar 6 g, Protein 13 g, Cholesterol 69 mg, Sodium 760 mg
• Total Time: 1 hour 45 minutes
• Active Time: 1 hour 15 minutes

Ingredients:

• 1 batch mashed potatoes (recipe below or your preferred recipe)
• 1 cup caramelized onions (see recipe below)
• 1 cup shredded Gruyre cheese
• 1/2 cup crushed croutons (store-bought or homemade, recipe below)

Mashed Potatoes:

• 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch cubes
• 1 teaspoon kosher salt, plus extra to taste
• 3/4 cup whole milk
• 4 tablespoons unsalted butter (1/2 stick)
• Freshly ground black pepper
• Freshly grated nutmeg (optional)

Caramelized Onions:

• 3 tablespoons butter
• 2 large onions, thinly sliced
• Pinch of sugar
• Kosher salt
• Freshly ground black pepper

Croutons:

• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic salt
• 2 cups 1/2-inch bread cubes (preferably from crusty Italian bread)

Preparation:

1. To assemble the French Onion Mashed Potatoes:

Gently fold the caramelized onions and shredded Gruyre into the mashed potatoes, reserving 2 tablespoons of each for garnish. Transfer to a serving dish, then sprinkle with the crushed croutons and the reserved cheese and onions.

Mashed Potatoes:

1. Place the potatoes and 1 teaspoon kosher salt in a large pot and add enough cold water to cover. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 10 minutes.
2. Drain the potatoes well and return them to the pot. Over medium heat, gently shake the pot for about 1 minute to evaporate excess moisture.
3. Pass the potatoes through a food mill or ricer into a bowl. Meanwhile, heat the milk and butter in the emptied pot over medium-high until the butter melts and the milk is hot; remove from heat.
4. Fold the potatoes into the warm milk and butter until smooth. Season with salt, freshly ground black pepper, and a pinch of nutmeg if desired. Serve immediately.

Caramelized Onions:

Makes about 4 servings

1. Melt the butter in a large skillet over medium heat. Add the sliced onions and stir to coat.
2. Cover and cook slowly, stirring occasionally, for 10 minutes until the onions begin to soften and turn golden.
3. Increase heat to medium-high and continue stirring until the onions darken and caramelize, about 10 more minutes. Season with salt and pepper to taste.

Croutons:

Yield: 2 cups

1. Preheat the oven to 350F (175C).
2. Whisk the melted butter, olive oil, oregano, and garlic salt in a bowl. Toss the bread cubes in the mixture to coat evenly.
3. Arrange the coated bread cubes in a single layer on a baking sheet.
4. Bake for 15 to 20 minutes, until golden and crispy.