Perfectly Mashed Potatoes and Red Onion

There’s nothing like good ole mashed potatoes! It’s truly a comfort food. I really like the “yellow” potatoes or Yukon Gold potatoes cause they have less moisture and more texture than say a russet when you boil them and they don’t fall apart. There’s an addition of very thinly slice red onion to this potato recipe that just adds that little extra flavor and really make a nice combo. Perfectly mashed potatoes can easily be made with out the red onion if you prefer and the only thing that changes is the omission of red onion. These yummy potatoes go great with a filet mignon and a slice of pesto log, stuffed roulades of chicken, sea bass with green goddess sauce II, sauteed chicken breasts and fresh spinach, or grilled Asian salmon.

Ingredients:

• 6 large Yukon Gold potatoes
• 2 Tbsp salt for the water when you boil the potatoes
• 1/4 cup each heavy cream & half and half
• 1/2 medium red onion thinly slice on mandolin or knife
• 3 1/2 Tbsp butter
• 1/2 Tbsp for the top
• Optional 3 oz Cream Cheese (if making ahead mix in softened cream into finished mashed potatoes)
• 1 recipe for pesto log if grilling a steak

Directions:

1. Thinly slice 1/2 of a medium red onion and set aside
2. Peel the Yukon potatoes and be sure to keep the potatoes in a big pot of cold water while you finishing peeling the others
3. Cut them into 3/4″ pieces and put them back into the water while you are finishing cutting the rest
4. When you are finished cutting the potatoes drain the water by titling the pan ( you don’t need to worry about draining every last drop) and then run fresh COLD water back in so it’s about 1 1/2″ over the potato level
5. Add 2 Tbsp salt to the potatoes and bring the potatoes to a boil on high heat … This will take about 8-10 minutes
6. When they begin to boil turn the heat down and simmer for 12-13 minutes til they are fork tender but not mushy
7. Drain the potatoes and put them back into the pan to keep them warm while you rice them (if you don’t have a ricer just keep them in the pan and begin to use your electric mixer to mash the potatoes…once they are massed -keeping slightly lumpy add red onion and butter and finish combining with a spatula, then add half and half with one last stir)
8. Using a large bowl begin to put the potatoes thru the potato ricer let them stands fall into the bowl
9. When you are half way there add thinly sliced red onions and 3 1/2 Tbsp butter to rices potato pile
10. Finish putting potatoes thru ricer letting potato fall onto red onion and butter
11. When you are finished mix gently with a spatula just to combine then add half and half and mix til just combine
12. Taste and add salt and pepper and serve