April 17, 2009, Newsletter Issue #251: Make Ahead Mashed Potatoes
Tip of the Week
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.
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