Creamy Mashed Potatoes with Brown Onions

By Michinthekitch

Ingredients

• 2 1/2 pounds baking potatoes, peeled and cut into chunks
• Salt
• 8 tablespoons (4 ounces) unsalted butter, cut into small pieces, at room temp
• 1/2 cup heavy cream, brought to a boil
• Freshly ground white pepper
• Freshly grated nutmeg
• Vegetable oil
• 1/2 pound onions, cut into thinly sliced rings
• All-purpose flour

Details

Servings 6
Adapted from wchstv.com

Preparation

Step 1

In a saucepan, cook the potatoes in lightly salted water until tender. Drain well.

Mash the potatoes through a food mill into a stainless steel bowl. Stir in the butter and warm cream and combine thoroughly. Season to taste with salt, pepper, and nutmeg. Set over simmering water to keep warm.

Meanwhile, in a deep-fat fryer or a deep, heavy saucepan, heat about 3 inches of oil. Dust the onion rings with flour and carefully drop into the heated oil. Cook until golden. Remove with a slotted spoon and drain on a clean towel. Season lightly with salt.

Spoon some of the mashed potatoes onto 5 or 6 warmed plates and top with a few of the browned onions. Serve immediately.