How to Cook Yummy Onion Soubise Mashed Potatoes

Onion Soubise Mashed Potatoes. 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.

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. You can cook Onion Soubise Mashed Potatoes using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Onion Soubise Mashed Potatoes

1. It's of Onion Soubise.
2. Prepare 8 tablespoons of unsalted butter.
3. You need 1/2 cup of heavy cream.
4. Prepare 2 of sweet onions (Fine diced).
5. Prepare of to taste Salt.
6. Prepare of To taste white pepper.
7. You need of Mashed Potatoes.
8. It's 5 of Large russet potatoes (Peeled, halved).
9. You need 1.5 stick of unsalted butter.
10. It's 1 cup of heavy cream.
11. Prepare of to taste Salt.
12. It's of to taste White pepper.

As soon as it begins to boil, immediately remove the pot from the heat and let the liquid steep while you cook the potatoes. Place potatoes in a saucepan and cover with water; bring to a boil. Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Sauté onion in a little bit of oil or butter (which ever you prefer) over medium heat.

Onion Soubise Mashed Potatoes instructions

1. In a medium sauce pan, place 7 tablespoons of butter, and the fine diced sweet onion. Place on low heat, stir often until onion is soft. (Slow is best, so be patient.).
2. 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..
3. In a large sauce pan boil water, then add potatoes, cook until soft all the way through..
4. While potatoes cook, blend the onion soubise to a creamy consistency. Add 1 tablespoon of cold unsalted butter during blending. Set aside after blending..
5. 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..
6. Salt & Pepper to taste..
7. Heat if necessary & serve :).

Until its a nice golden brown, and soft. Peel and chop potatoes, cover with water (salt the water) and bring to a boil. Give the potatoes a few mashes with a potato masher (or use a ricer for waxy potatoes), then add the butter. Continue mashing until the butter is melted, then add the dip. Add onions, season with coarse salt.