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Ingredients
- 2 1/2 pounds baking potatoes peeled, and cut into chunks
- Salt as needed
- 8 tablespoons unsalted butter - (4 oz) cut small pieces, at room temperature
- 1/2 cup heavy cream brought to a boil
- Freshly-ground white pepper to taste
- Freshly-grated nutmeg to taste
- 3/4 cup Caramelized Onions (see recipe)
- 1 tablespoon chopped fresh parsley
Preparation
Step 1
In a saucepan, cook the potatoes in lightly salted water to cover, until tender. Drain well.
Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl. Stir in the butter and warm cream and combine thoroughly. Season to taste with salt, pepper and nutmeg.
Spoon some of the mashed potatoes onto 5 or 6 warmed plates and top with a few of the caramelized onions and chopped parsley. Serve immediately.
This recipe yields 5 to 6 servings.
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