Caramelized Onion Crème Fraîche Mashed Potatoes

It's an entirely clunky name for a dish, but on a cold October night, this is perfect comfort food. I'm a fan of Yukon golds for mashed potatoes; I find most other types a bit mealy. The caramelized onion crème fraîche adds a rounded sweetness to the potatoes.

We're currently in Vermont and there's snow on the ground. The original plan was to show me a New England fall. Instead, I am entering New England winter. I am thinking there's going to be lots of stews, risottos and braised foods this week.

But first, there must be hot chocolate.

Caramelized Onion Crème Fraîche Mashed Potatoes

1 medium Spanish or Vidalia onion, halved and sliced thin
2 tablespoons unsalted butter
1 T sugar
4 medium Yukon gold potatoes, peeled, sliced 1 inch thick
1/2 cup crème fraîche (or combine 1/4 cup sour cream and 1/4 cup heavy whipping cream)

Melt the butter in a large, heavy saucepan. When it stops foaming, add the onions and cook over medium high heat, stirring frequently, making sure the onions are coated with butter. Stir in the sugar. It will take about 15 minutes for the onions to soften and start to brown. Be careful not to let onions burn.

When the onions are caramelized, transfer them to a food processor with the crème fraîche (incidentally, to make crème fraîche, combine equal parts sour cream and heavy whipping cream in a glass, non reactive bowl; cover with plastic and leave out overnight. Use within 1 week and keep refrigerated) and puree. If the mix is too thick or pasty, add in more crème fraîche until smooth.

Bring a pot of water to boil. Add potatoes and cook until potatoes are easily pierced with a fork. Drain.

Use a whisk or potato masher to mash the potatoes with the caramelized onion crème fraîche.

Comments

[tanvi]

Those are some luxurious-sounding mashed potatoes! But in the wintertime, rich foods are justified, especially if you're in Vermont! (My sister lives there, so I know its cold!)

[J]

hi cath, yukon gold does make the loveliest mash...your beautiful plate of creamy potatoes looks like the ultimate in cold weather comfort....

[Sara]

There was a recipe in a recent Cooking Light magazine for a caramelized onion pasta that is on the same comfort food wavelength. It had gorgonzola, ricotta and caramelized onions tossed with pasta, and is the kind of thing that a person can eat gallons of if they're not careful.

[Luisa]

Hope you're having a toasty good time! I made mashed potatoes this weekend too (and I agree, Yukon's are the way to go, but Ben made me add red potatoes because he likes the color contrast. I countered by adding way too much butter and salt without his knowledge. Ha. They were good.). There's really nothing more comforting.

[Cath Hong-Praslick]

Here I am, sneaking a connection on vacation! :-)

Tanvi, Vermont is proving the perfect place for rich, yummy foods!

J, mashed potatoes are sooooo good....

Sara, I'll have to look up this recipe! Sounds like I'd be happy eating gallons of it...as it happened, I limited my mashed potato intake by making enough for two servings -- one for Hubby, one for me! No seconds!

Luisa -- oh it's beautiful here and we're having a toasty time in front of the fireplace right now. I like adding red skinned and blue potatoes when I roast 'em but for mashed, there's nothing better than plain old Yukons.

[Betty Stephens]

Seeing you at lunch today was great, thanks for the invite. I will try the potatoes this week, I agree that Yukon gold's are the best.

[Cath Hong-Praslick]

Hey Betty, great to see you today! Let me know how Ed likes the potatoes!