Leek and Caramelized Onion Mashed Potatoes
These decadent mashed potatoes will knock your socks off. Super-rich, creamy mashed potatoes at the height of luxury.
- 7 tablespoons unsalted butter, divided
- 1 1/2 cups thinly sliced onion
- 1 large leek, white and light green part only, halved lengthwise and vertically sliced
- 1 teaspoon sugar
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 2/3 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Melt 2 tablespoons of the butter in a 10-inch nonstick skillet over medium heat. Add the onion, leek and sugar; cook, stirring occasionally, until golden, about 14 to 15 minutes. Remove from the heat.
Meanwhile, combine the potatoes in a large saucepan with enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until the potatoes are tender, about 14 to 15 minutes. Drain; return potatoes to the saucepan.
While the potatoes cook, combine the remaining 5 tablespoons butter and half and half in a small saucepan over medium-high heat. Cook until the butter is melted. Pour into the potatoes and mash. Stir in the onion mixture, salt and pepper.
Recipe reprinted by permission of Meyer Corporation, U.S.. All rights reserved.
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