If we could sustain ourselves on potatoes, especially those of the mashed variety, we totally would. It's practically its own food group around these parts. And now this classic as classic can be Thanksgiving side is getting a fresh twist. Think caramelized onion and the gruyere cheese and then feast your eyes on this...
Carmelized Onion & Gruyere Mashed Potatoes
|6-8 Russet Potatoes||1/2 Cup Heavy Cream|
|1/2 Cup Milk||1 Large Onion|
|1/2 cup butter, divided||2 Tbs olive oil|
|1 tsp sugar||1.5 cups gruyere cheese|
Slice onion thinly into 1-2" slices.
Melt 1/4 cup butter and oil in skillet.
Add onions, cooking on medium low for 15 minutes, stirring gently once.
Sprinkle your sugar on top, stir to coat and cook another 15 minutes until golden brown.
Meanwhile, peel potatoes and cut into 1 inch slices. Place in heavy bottom pan and fill with cold water. Salt the water generously. Cook for about 20-25 minutes until potatoes are fork tender - reserve 1/2 cup of your cooking liquid.
Combine gruyere, cream, milk, salt and pepper into a saucepan and heat until cheese is melted. Set aside.
Once potatoes are cooked run them through a ricer then stir in the sauce and onions or use a potato masher, then adding the sauce and onions.
If your potatoes need to be thinned add more milk or add the reserved cooking water.