French Potato Salad
Mashed Potatoes With Blue Cheese & Caramelized Onions
2015-04-02 20:00:08
Serves 4
Nutrition Facts
Serving Size
514g
Servings
4
Amount Per Serving
Calories 473
Calories from Fat 149
% Daily Value *
Total Fat 17g
26%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 42mg
14%
Sodium 1319mg
55%
Total Carbohydrates 68g
23%
Dietary Fiber 6g
25%
Sugars 9g
Protein 15g
Vitamin A
9%
Vitamin C
47%
Calcium
27%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Onions
- 1 1/2 teaspoons unsalted butter
- 1 1/2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1/2 teaspoon light brown sugar
- 1 lb. yellow onions, sliced thin
- Potatoes
- 3/4 cup half-and-half
- 1 teaspoon chopped fresh thyme
- 2 lbs. russet potatoes, unpeeled and scrubbed
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 4 oz. blue cheese, crumbled
Instructions
- For the onions: Heat the butter and oil in an 8-inch skillet over high heat; when the foam stops , stir in the salt and sugar. Add the onions and stir to coat; cook, stirring occasionally, until the onions begin to soften and release some moisture, about 5 minutes. Reduce the heat to medium; cook, stirring frequently until the onions are a deep brown and sticky, about 35 minutes longer. Stir in the port; continue to cook until port reduces to a glaze, 4 to 6 minutes. Set aside.
- For the Potatoes: While the onions are cooking, bring half-and-half and thyme to a boil in a small saucepan; cover to keep warm.
- Place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer until potatoes are just tender, 20 to 30 minutes. Drain.
- Remove peels from potatoes using a paring knife. Cut potatoes in large chunks and blend with an hand mixer in same saucepan.
- Stir the butter into potatoes until just incorporated. Sprinkle the salt and pepper over the potatoes. Add the warm half-and-half and blue cheese; stir until just combined. Serve immediately. , Topping individual servings with a portion of the onions.
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