Caramelized Onion Crème Fraîche Mashed Potatoes - A Blithe PALATE

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« Dinner Conversation | Main | The Colors and the Comfort Food »

October 29, 2005



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!)


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


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.


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.


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 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!

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