Creamy Mashed Potatoes with Crispy Brown Onions

Recipe courtesy Wolfgang Puck

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Rated 5 stars out of 5
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  • Read 8 Reviews
Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

Directions

Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any "eyes," then cut it in quarters with a sharp knife and put in the bowl of water.

Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced easily with a skewer or a sharp knife tip.

While the potatoes are boiling, prepare the onions: In a deep-fryer or a deep, heavy saucepan, heat about 3 inches of oil to 375 degrees F. Lightly dust the onion rings with flour and carefully drop them into the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry them until golden, 3 to 5 minutes, removing them with a slotted spoon or wire skimmer to drain on paper towels. Season lightly with salt and keep warm.

When the potatoes are done, drain them immediately. Using a ricer or a food mill, puree the potatoes into a mixing bowl. Add the nutmeg, 8 tablespoons of the butter, and the hot cream. With a wooden spoon, stir them into the potatoes. Season, to taste, with salt and pepper.

Mound the potatoes in a heated serving bowl. Put the remaining butter in a saucepan or skillet and, over medium-high heat, melt it and continue cooking just until it turns golden brown. Lightly season the butter with salt and immediately drizzle it over the potatoes.

Pile the crispy onions on top of the mashed potatoes. Garnish with parsley and serve immediately.

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Newest Ratings and Reviews

Read all 8 reviews

  • on May 13, 2011

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    Too much butter. It's just not necessary for the dish.

    people found this review Helpful.
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  • on April 07, 2008

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    Love, Love, LOVE Chef Puck! These potatoes are the best I've ever made, and I'm no spring chicken. Everything I make with Chef Puck's instruction turns out great. He rates right up there as the best in my book.

    people found this review Helpful.
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  • on April 08, 2006

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    I tried this recipe but without the grilled onions...The mashed potatos were really good...This was the best mashed i ever had that was homemade

    people found this review Helpful.
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