Description
Mashed potatoes smothered with a French onion gravy are about to ruin all other mashed potatoes for you!
RECIPE 👇
French Onion Mashed Potatoes
Level: Easy
Total: 1 hr 15 min
Active: 45 min
Yield: 10 to 12 servings
Ingredients
Caramelized Onions:
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 pounds yellow onions, thinly sliced
1 1/2 teaspoons kosher salt
Leaves from 4 to 5 fresh thyme sprigs
3 tablespoons dry sherry
Mashed Potatoes:
5 pounds Yukon gold potatoes
Kosher salt and black pepper to taste
12 tablespoons unsalted butter
1 1/2 cups heavy cream
1/2 cup whole milk
French Onion Gravy:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
Leaves from 2 to 3 fresh thyme sprigs
Kosher salt and black pepper to taste
Chopped fresh chives, for garnish
Directions
Special equipment: a potato ricer
For the caramelized onions: Melt the butter with the olive oil in a wide pan. Add the onions and salt. Cook, uncovered, over medium-low heat for 40 to 60 minutes (more if you have time), stirring periodically, until the onions are dramatically reduced and a deep mahogany brown. Add the thyme towards the end of cooking. Add the sherry and cook, stirring and scraping the bottom of the pan, until nearly dry. Set aside.
For the mashed potatoes: Peel the potatoes and cut them into even chunks. Start them in a pot covered with heavily salted cold water. Bring to a gentle boil and cook until completely fork tender.
Drain the potatoes thoroughly, then return them to the hot pot for 1 to 2 minutes to steam off excess moisture. Use a potato ricer to rice the potatoes while hot.
In a separate pan, heat the butter, cream and milk until steaming.
Gradually fold the warm dairy into the potatoes. Don’t beat them aggressively or you’ll make them gluey. Taste and add salt and pepper as needed.
For the French onion gravy: Melt the butter in a saucepan over medium heat. Add the flour and cook for about 2 minutes. Slowly whisk in the beef broth. Add the Worcestershire, Dijon and thyme. Adjust the heat and simmer until glossy and thick enough to coat a spoon, 8 to 12 minutes. Taste before adding additional salt and pepper. Add the reserved caramelized onions and gently mix.
Pile the mashed potatoes into a large serving dish and create dramatic swoops with the back of a spoon. Pour the gravy over the top. Garnish with chives.
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