I love these mashed potatoes ~ they taste delicious and can be made up to 8 hours ahead and just popped back into the oven for heating closer to meal time.
1/4 cup butter
6 Tablespoons butter
2 1/4 pounds white onion, thinly sliced
3 Tablespoons balsamic vinegar
2 teaspoons fresh thyme, chopped
3 1/2 pounds russet potatoes, cut in 1" cubes
6 Tablespoons milk, more as needed
10 cloves roasted garlic
Melt 1/4 cup butter in large skillet over medium heat. Add onions; sauté until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; sauté 4 minutes. Season with salt and pepper.
Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, garlic and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk
if necessary. Season with salt and pepper.
Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350°F oven about 30 minutes.) Serve hot.
This recipe for Duchesse Potatoes is excellent for company as it can be prepared ahead and will serve fourteen people.
5 pounds baking potatoes (Russet)
6 Tablespoons unsalted butter, softened
4 large whole eggs
2 large egg yolks
1 cup half-and-half
Freshly grated nutmeg, to taste
Salt and white pepper, to taste
Melted butter, for drizzling
Preheat the oven to 400 degrees.
Bake the potatoes in the oven for 1 hour, or until tender. Halve them lengthwise and scrape the pulp into a bowl. Press pulp through a ricer into a large bowl. Reduce the heat to 350 degrees.
With an electric mixer beat in the softened butter, 1 tablespoon at a time, the eggs and yolks, 1 at a time, and the half-and-half. Beat until smooth; add the nutmeg, salt and white pepper.
Transfer the mixture to a pastry bag fitted with a large star tip. On a buttered baking sheet pipe into 14 large rosettes and drizzle them with the melted butter. The rosettes can be made 1 day ahead and kept refrigerated, covered loosely.
Bake the rosettes in the middle of the oven for 10 to 15 minutes if the potatoes are at room temperature or for 25 to 30 minutes if chilled, or until heated through. Put them under the broiler about 6 inches from the heat until the tops are golden.
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Guru Spotlight |
Patricia Walters-Fischer |