CREAMY MASHED POTATOES WITH CRISPY BROWN ONIONS
Steps:
- Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any "eyes," then cut it in quarters with a sharp knife and put in the bowl of water.
- Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced easily with a skewer or a sharp knife tip.
- While the potatoes are boiling, prepare the onions: In a deep-fryer or a deep, heavy saucepan, heat about 3 inches of oil to 375 degrees F. Lightly dust the onion rings with flour and carefully drop them into the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry them until golden, 3 to 5 minutes, removing them with a slotted spoon or wire skimmer to drain on paper towels. Season lightly with salt and keep warm.
- When the potatoes are done, drain them immediately. Using a ricer or a food mill, puree the potatoes into a mixing bowl. Add the nutmeg, 8 tablespoons of the butter, and the hot cream. With a wooden spoon, stir them into the potatoes. Season, to taste, with salt and pepper.
- Mound the potatoes in a heated serving bowl. Put the remaining butter in a saucepan or skillet and, over medium-high heat, melt it and continue cooking just until it turns golden brown. Lightly season the butter with salt and immediately drizzle it over the potatoes.
- Pile the crispy onions on top of the mashed potatoes. Garnish with parsley and serve immediately.
CREAMY BACON AND ONION MASHED POTATOES
I found this recipe on the All Recipes site and knew right away that our family would love it. We all did and now it is one of the favorites in my "keeper" file. Granted, it is high in fat content and calories but is oh-so-good for the occasional splurge -- we usually have it with grilled chicken and a steamed vegetable.
Provided by TasteTester
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Place potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender, about 8-10 minutes, depending on the size of the potato cubes.
- Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels.
- Add the onions to the bacon grease in the skillet and fry until tender, stirring often. Drain excess grease.
- When the potatoes are done, drain the water out of pot and mash. Mix in the buttermilk (or the buttermilk/whole milk combination) until you get your desired consistency.
- Crumble in the bacon and stir in the onions. You can also stir in between 1-2 tablespoons of the bacon grease if you like. Mix together and serve.
Nutrition Facts : Calories 400, Fat 18.7, SaturatedFat 6.6, Cholesterol 32.3, Sodium 499.1, Carbohydrate 44.9, Fiber 4.7, Sugar 10.9, Protein 14
ULTIMATE MASHED POTATOES WITH FRENCH FRIED ONIONS
I got this recipe from my mother-in-law. Mashed potatoes can be so boring sometimes and this adds a lot of flavor and crunch.
Provided by J92839
Categories Potato
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until tender and then mash.
- Mix onion, cream cheese, sour cream and cheddar cheese in with potatoes (you can add a little milk if it gets too thick--you want it to be really creamy).
- Spread mixture into a rectangle pan and bake in 400° oven for 30 minutes or until hot and bubbly around the edges.
- Top with the French's onion the last 5 minutes in oven.
- Serve and enjoy!
ONION MASHED POTATOES
Instead of having the same mashed potatoes, spice up your mashed potatoes with onions. They are so easy to make and compliment any main dish.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.
Nutrition Facts :
CREAMY FRIED ONION MASHED POTATOES
If you are an onion lover, you will absolutely LOVE these mashed potatoes, this is a simple recipe but oh so good! Use russet potatoes only for this recipe, they make the best mashed potatoes! These go perfect with a roast beef, pork or chicken dinner. For the creamiest mashed potatoes use whipping cream!
Provided by Kittencalrecipezazz
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Do this firstly or while potatoes are boiling, in a skillet fry the onions in butter until golden brown (this might take about 15 minutes, and do not drain the butter, if you do you will have to add in more butter anyway!).
- Boil the russets in a large pot of boiling water until fork-tender; drain and transfer the cooked potatoes to a large bowl.
- Mash the potatoes with the whipping cream and fryed onion/butter mixture until fluffy (I use my Kitchen Aid stand mixer for this with the mixing attachment and make certain to mash the potatoes while they are still warm or hot).
- If desired you can add in more whipping cream depending on the consistancy you desire.
- Season with salt and tons of black pepper.
Nutrition Facts : Calories 715.5, Fat 21.5, SaturatedFat 13.3, Cholesterol 61, Sodium 155.5, Carbohydrate 120.8, Fiber 15.3, Sugar 8.3, Protein 14.2
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