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Recipe courtesy of Jose Xiloj
Recipe courtesy of Jose Xiloj
Watch how to make this recipe.
French Onion Mashed Potatoes
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- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 496
- Total Fat
- 30 g
- Saturated Fat
- 18 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 9 g
- Cholesterol
- 80 mg
- Sodium
- 1048 mg
Deeply caramelized onions folded into velvety French onion gravy and poured all over fluffy, creamy mashed potatoes. It’s a perfectly accessible, upscale classic.
- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 496
- Total Fat
- 30 g
- Saturated Fat
- 18 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 9 g
- Cholesterol
- 80 mg
- Sodium
- 1048 mg
Ingredients
Caramelized Onions:
Mashed Potatoes:
French Onion Gravy:
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Directions
Special equipment:
a potato ricer- For the caramelized onions: Melt the butter with the olive oil in a wide pan. Add the onions and salt. Cook, uncovered, over medium-low heat for 40 to 60 minutes (more if you have time), stirring periodically, until the onions are dramatically reduced and a deep mahogany brown. Add the thyme towards the end of cooking. Add the sherry and cook, stirring and scraping the bottom of the pan, until nearly dry. Set aside.
- For the mashed potatoes: Peel the potatoes and cut them into even chunks. Start them in a pot covered with heavily salted cold water. Bring to a gentle boil and cook until completely fork
- tender.
- Drain the potatoes thoroughly, then return them to the hot pot for 1 to 2 minutes to steam off excess moisture. Use a potato ricer to rice the potatoes while hot.
- In a separate pan, heat the butter, cream and milk until steaming. Gradually fold the warm dairy into the potatoes. Don’t beat them aggressively or you’ll make them gluey. Taste and add salt and pepper as needed.
- For the French onion gravy: Melt the butter in a saucepan over medium heat. Add the flour and cook for about 2 minutes. Slowly whisk in the beef broth. Add the Worcestershire, Dijon and thyme. Adjust the heat and simmer until glossy and thick enough to coat a spoon, 8 to 12 minutes. Taste before adding additional salt and pepper. Add the reserved caramelized onions and gently mix.
- Pile the mashed potatoes into a large serving dish and create dramatic swoops with the back of
- a spoon. Pour the gravy over the top. Garnish with chives.
