I was introduced to onion soubise mashed potatoes by an experienced and well traveled chef.These potatoes, and a grilled breast were his “go to meal” the entire time I knew him.I worked with him as his sous-chef for almost two years.Measurements are approximate, as I learned the recipe by memory. I’ve made it many, many times. It really lands somewhere deep in the “comfort food” area of the taste spectrum:)
- Onion Soubise
- 8 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 sweet onions (Fine diced)
- to taste Salt
- To taste white pepper
- Mashed Potatoes
- 6 large russet potatoes (Peeled, halved)
- 1 stick unsalted butter
- 1 cup heavy cream
- to taste Salt
- to taste White pepper
In a medium sauce pan, place 7 tablespoons of butter, and the fine diced sweet onion. Place on low heat, stir until onion is soft. (Slow is best, so be patient.)
Once the onion is soft, and exhibits a sweet flavor, pour in the cream. Let this simmer on low until the cream cooks down into a nice thick constancy. Remove from heat, set aside. Note: Low and slow, with no burning is key.
In a large sauce pan boil water, then add potatoes, cook until soft all the way through.
While potatoes cook, blend the onion soubise to a creamy consistency. Add 1 tablespoon of cold unsalted butter during blending. Set aside after blending.
Remove the potatoes from heat when soft all way through. Place 1 cup of heavy cream on low heat. Hand mash, machine mix, or blend potatoes to a creamy constancy. While mixing add stick of cold, unsalted butter, mix until butter is completely incorporated into the potatoes. At this point, pour into the potatoes the onion soubise and mix well. Add the heated cream as needed for desired mashed potato consistency.
Salt & Pepper to taste.
Heat if necessary & serve 🙂
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