Mashed potatoes with fried onions
Votes: 3
Time: 1 hour 50 min.
Complexity: easily
Servings: 15 - 20
Complexity: easily
Servings: 15 - 20
Some people prefer the pure, creamy taste of mashed potatoes, while others prefer them loaded with the sweet and spicy flavor of fried onions. Delight your guests and make two varieties! It doesn't take much time. The base is the same: soft and airy mashed potatoes with cream, cream cheese, and butter. But in one portion, you'll add fried shallots. The beauty of this side dish is that you can make the mashed potatoes ahead of time, arrange them in casseroles, and refrigerate them. Just reheat them in the oven before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Mashed potatoes
- 4.5 kg Russet Burbank or Yukon Gold potatoes, peeled and cut into pieces
- 440 g softened butter, plus extra for greasing the baking dish
- 2 packages of 220g cream cheese, softened
- 2 cups heavy cream
- 1 teaspoon coarse salt
- 2 tsp freshly ground black pepper
Onion frying
- 1.8 kg shallots, peeled and thinly sliced
- 2 tbsp olive oil
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Recipes with similar ingredients: potato, onions, cream, cream cheese, black pepper
Cooking the dish according to the recipe:
- Generously grease two 4-quart baking dishes with butter. Preheat oven to 175°C.
Bring a large pot of water to a boil and add the potatoes. Bring to a boil and simmer until tender when pierced with a fork, 20-25 minutes. - Meanwhile, prepare the onion frying.Heat olive oil in a large skillet over medium heat. When hot, add the shallots in batches and fry until golden brown, 30 seconds to 1 minute per batch. Transfer to paper towels with a slotted spoon to remove excess oil.
- Prepare the pureeDrain the potatoes in a large colander. Return them to the dry saucepan and place the saucepan on the stove. Mash the potatoes over low heat to release all the steam before adding the other ingredients. Turn off the heat and stir in 12 ounces of butter, cream cheese, heavy cream, and salt and black pepper to taste.
- Arrange the shallots in the bottom of one greased baking dish, reserving some for garnish. Arrange half the potatoes on top of the shallots and spread them evenly. Top with the remaining fried onions. Transfer the remaining mashed potatoes to the second baking dish. If making these ahead of time, cover the dishes and refrigerate.
- Before serving, sprinkle the mashed potatoes in the pans with the remaining butter and bake until the butter has melted and the potatoes are heated through, 20-30 minutes. Or 1 hour if you took the mashed potatoes out of the refrigerator.
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