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"French Onion" Mashed Yukon Golds

Source of Recipe


Kathy Casey






List of Ingredients



• 6 medium Washington Yukon Gold potatoes, whole or cut in half (2 lbs.)
  
• Pinch of salt
  
• 2 Tbsp salted butter
  
• 2 cups chopped onion
  
• 1/4 cup dry sherry
  
• 1/2 cup milk or half-and-half
  
• 1/4 tsp ground white pepper
  
• 4 Tbsp salted butter
  
• 3/4 tsp salt (more or less, to taste)
  
• 3/4 cup shredded Gruyere cheese
  
• Minced fresh chives or parsley, for garnish
  






Instructions



1. Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil, then reduce heat and cook on a low boil until fork-tender, about 20 to 30 minutes. Test potatoes to be sure they're tender all the way through.
   
   
2. Meanwhile, in a large non-stick skillet, heat the 2 tablespoons butter over medium heat. Add onions and saute for about 10 to 15 minutes, until caramelized to a golden brown. Add sherry and saute 1/2 to 1 minute more, until liquid has evaporated. Remove from heat.
   
   
3. While potatoes are cooking, combine in a small pan over low heat the milk, pepper, 4 tablespoons butter and the salt. Heat until the butter is melted and the milk is warm. Do not boil. Keep warm.
   
   
4. When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half of the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip or mash up the potatoes until they are fluffy.
   
   
5. Fold in the onions and shredded cheese. Mound potatoes in a large warm bowl. Sprinkle with minced chives or parsley, as desired.
   
   Makes 4 to 6 servings.
   
   NOTE: Of course, you can also use Washington Russet potatoes for this recipe, as they are the quintessential mashed-potato potato!