Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Baking potatoes - peeled, and Cut into chunks Salt - as needed

  2. 8 tablespoons 120ml Unsalted butter - (4 oz) - cut small pieces, At room temperature

  3. 1/2 cup 118ml Heavy cream - brought to a boil Freshly-ground white pepper - to taste Freshly-grated nutmeg - to taste

  4. 3/4 cup 46g / 1.6oz Caramelized Onions - (see recipe)

  5. 1 tablespoon 15ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a saucepan, cook the potatoes in lightly salted water to cover, until tender. Drain well. Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl. Stir in the butter and warm cream and combine thoroughly. Season to taste with salt, pepper and nutmeg. Spoon some of the mashed potatoes onto 5 or 6 warmed plates and top with a few of the caramelized onions and chopped parsley. Serve immediately. This recipe yields 5 to 6 servings.


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