Dec 15, 2010

Potato and Caramelized Onion Puree

Potato and Caramelized Onion Puree

Being the onion lover that I am, it dawned on me that I had never made mashed potatoes with caramelized onions. No idea why.

It seemed like the perfect accompaniment to the Shallot and Apple Stuffed Bacon Chicken that I slow-cooked on the BGE. I could almost imagine the characteristic taste the sweet caramelized onions would add to the fluffy mashed potatoes, and the fantastic scent that would arise would surely put my olfactory system in overdrive.

One catch though; I wanted the onion flavor to be everywhere. Like a sweet oniony note in each bite you take. So I decided to puree half the onions after caramelizing them. As it turns out that was the best move I could have taken.

It was like a doorway to gustatory heaven!


Ingredients:

2 pounds potatoes
1 really big onion
2/3 cup hot milk
2 tbsp finely minced parsley
3 tbsp butter
salt & pepper

Optional:
garlic (roasted or raw)
grated cheese


Directions:

Peel a fairly big onion or two smaller ones. I’m sure sweet onions would work really well, too.
Potato and Caramelized Onion Puree

Slice the onion in half-quarts or finely mince it. Whatever rocks your boat.
Potato and Caramelized Onion Puree

Next, peel the potatoes. Cut the bigger ones in four and the smaller ones in half. Rinse them, submerge them in salted water and bring them to a boil.
Potato and Caramelized Onion Puree

Heat the butter or oil. I’m going for butter, it’ll add creaminess to the mashed potatoes as well.
Potato and Caramelized Onion Puree

As soon as the butter stops bubbling, you throw in the onions. Stir to coat them all with butter.
Potato and Caramelized Onion Puree

Season them with a pinch of salt and pepper. Lower the heat and cook them for 20 to 30 minutes, stirring occasionally.
Potato and Caramelized Onion Puree

Your potatoes will be boiling by now as well. Let them cook for 20 to 25 minutes—until really tender.
Potato and Caramelized Onion Puree

Keep stirring those onions and make sure to add a little butter when they get too dry.
Potato and Caramelized Onion Puree

Keep cooking them until they’re all yummy brown and sweet.
Potato and Caramelized Onion Puree

Transfer half the onions to an immersion blender bowl or regular blender. Pour in the hot milk.
Potato and Caramelized Onion Puree

Now blitz until you have onion milk. Sounds kinda gross, doesn’t it?
Potato and Caramelized Onion Puree

Check this out. I simply have to flaunt it.
Potato and Caramelized Onion Puree

World, meet my new immersion blender attachment: a masher. This little device has made my life so much easier.

Drain the potatoes and let them steam-dry for a minute or two. And here comes the fun part.
Potato and Caramelized Onion Puree

I’m switching on my immersion blender and within exactly 3 seconds…
Potato and Caramelized Onion Puree

I mash my entire pan filled with steaming hot potatoes to fluffy perfection.
Potato and Caramelized Onion Puree

It also mashes vegetables, of course. I tried it with 4 pounds potatoes and in exactly 6 seconds it was all mashed. This thing blows me away. I immediately threw out my clumsy, big, potato ricer.

Pour in the hot onion milk.
Potato and Caramelized Onion Puree

You have a serious case of electric masher envy, don’t you? Oh come on, admit it! I won’t tell a soul!

Stir until it’s a fluffy puree and add the remaining caramelized onions.
Potato and Caramelized Onion Puree

Season with pepper and salt to taste. Perhaps a little extra butter? Don’t forget to stir in the parsley.
Potato and Caramelized Onion Puree

This was absolutely fantastic. I kept it simple this time, but next time I’m definitely throwing in some roasted garlic and a handful of grated cheese as well.
Potato and Caramelized Onion Puree

Potato & Caramelized Onion Puree
Ingredients
    2 pounds potatoes
    1 really big onion
    2/3 cup hot milk
    2 tbsp finely minced parsley
    3 tbsp butter
    salt & pepper

    Optional:
    garlic (roasted or raw)
    grated cheese



    Optional: Lawry’s garlic salt
Directions
    Peel a fairly big onion or two smaller ones and slice it in half-quarts. Peel the potatoes. Cut the bigger ones in four and the smaller ones in half. Rinse them and submerge them in salted water and bring them to a boil. Cook the potatoes in 20 to 25 minutes, until tender.

    Heat the butter or oil, and cook the onions over low heat (seasoned with a pinch of salt & pepper) for 20 to 30 minutes, until soft and brown.

    Transfer half the onions to an immersion blender bowl or regular blender and pour in the hot milk. Blitz until smooth. Mash your potatoes and stir in the hot onion milk. Add a little extra butter and check the seasoning. Stir in the minced parsley.
Variations Adding garlic (roasted or raw) and a handful of grated cheese adds even more flavor.
Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com
Nov 25, 2010

Fresh Salsa

Let me start by saying Happy Thanksgiving to all my American friends! May your Thanksgiving be blessed with overflowing love and laughter. And may your Thanksgiving dinner stay off your thighs! (winks) It dawned on me that there’s no fresh salsa recipe on my site. It actually really surprised me since it’s my favorite thing to snack on during Saturday night. We go through huge bowls of salsa, guacamole and…