WEEK 34: YOUR BEST MASHED POTATOES

Mashed Potatoes with Caramelized Onions and Goat Cheese

Photography by Sarah Shatz

    BY SONALI | SERVES 6 TO 8

A&M: With a generous hit of half-and-half and butter (infused with bay leaf and garlic) and a dollop—or four—of fresh goat cheese, Sonali’s potatoes are creamy and ethereal with the lightest tang. She has tried many varieties of potato, but russets remain her favorite. “Their high starch content and low moisture make them ideal for creating fluffy, creamy mashed potatoes,” she said. Caramelized onions, which are both folded into the potatoes and piled on top before serving, thread their mellow sweetness throughout. We agree that the use of a ricer (which we usually loathe) is key in order to achieve just the right silken texture for this bowl of mash.

    4 tablespoons (½ stick) unsalted butter

    1 tablespoon olive oil

    1½ pounds yellow onions (approximately 2 large onions), thinly sliced

    Kosher salt

    ¼ teaspoon sugar

    3 pounds russet potatoes, peeled and cut into 1-inch pieces

    1½ cups half-and-half

    1 garlic clove, smashed

    1 bay leaf

    3 ounces goat cheese

    Freshly ground black pepper

1. To make the caramelized onions, heat 2 tablespoons of the butter with the olive oil in a large sauté pan over medium heat. Add the onions and stir to coat with the fat. Add ¼ teaspoon salt and the sugar and cook, stirring frequently, until the onions are golden brown and caramelized, 30 to 40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
2. Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 20 minutes.
3. While the potatoes are cooking, heat the half-and-half, garlic, bay leaf, and the remaining 2 tablespoons butter in a small saucepan over medium heat.
4. Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes, or 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 pepper to taste.
5. Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.

Photography by Sarah Shatz

    ABOUT THE COOK

    To learn more about Sonali, see her recipe for Braised Moroccan Chicken and Olives. You can also see her recipe for Autumn Celeriac (Celery Root) Puree.

    WHAT THE COMMUNITY SAID

    kemanche: “Just made these mashed potatoes to serve with Pork Tenderloin and Merlot reduction sauce. Absolutely a great side. Will make it again!”

        lacerise: “Made these this afternoon and, though a bit labor intensive for mashed potatoes, they were worth the effort. Creamy, buttery, with the tang of the goat cheese and the sweet onions. They are dee-lish!”