This Potato Puree isn't a classic one and is definitely a side dish for special occasions. The buttery, creamy and spiced puree in combination with the sweetness of the Caramelized Onions won't leave you unmoved.
How to make Potato Puree
For a classic potato puree, you just need potatoes, butter, milk, salt and pepper. This recipe includes additionally carrot, ginger powder and nutmeg. Milk is also replaced with heavy cream for richer taste.
Cut the potatoes into 2 inch chunks and the carrot into slices, so they will be cooked more evenly and quickly. Place them in a pot full of water and add some salt to taste. Once the veggies are fork tender, drain and place them again in the pot on low heat until they will be completely dry. This will last 1-2 minutes. As soon as they will be dry add seasoning and using a potato smasher start smashing, until pureed. In the meantime add butter in a small saucepan and wait until melted. Then add the heavy cream and stir to combine. Next add butter and heavy cream mixture to the puree and stir very well to combine. Both should be warm enough. This will help you combine everything easier and will make the puree fluffier.
If you desire a healthier version, you can replace butter with extra virgin olive oil and heavy cream with a low calorie milk.
How to make Caramelized Onions
Start by peeling onions. Cut them in half and then in thin slices. Heat olive oil in a medium pot or saucepan and add onions. Sauté until light brown, while stirring often. Add sugar and stir until caramelized. Then add balsamic glaze, stir and next ad water. Stir often until onions soften and liquids are evaporated. Remove from heat and let them cool.
Instead of balsamic glaze, feel free to use normal balsamic and follow the same method. I just prefer the glaze for richer taste and texture.
Add the caramelized onions on top of the puree just before serving. Store leftovers separately in airtight container and keep in the fridge for up to 5 days.
Preparation time: 10 mins
Cooking time: 30 mins
500 gr. potatoes, peeled and cut into cubes
1 carrot, sliced (optional)
100 gr. butter
120 gr. heavy cream
1/2 tsp. ginger powder (optional)
1/4 tsp. nutmeg (optional)
salt & pepper to taste
For Caramelized Onions:
500 gr. onions, peeled and sliced
60 gr. extra virgin olive oil
1 tbsp. granulated sugar
1 tbsp. balsamic glaze
2 tbsp. water
chopped parsley or chives
In a medium pot add potato cubes and sliced carrot and fill with water until they are covered. Season with some salt, cover with the lid and heat on high heat.
As soon as they start boiling, lower the heat to medium and cook for approximately 20 minutes or until they soften.
Drain potatoes and carrot and place them back in the pot on low heat until they are completely dry.
In the meantime add the butter in a small saucepan and place on medium to high heat. When the butter is melt, add the heavy cream and stir to combine.
When potatoes and carrot are completely dry, add ginger powder, nutmeg and season with salt and pepper.
Smash potatoes and carrot with a potato smasher until pureed.
Add butter-heavy cream mixture to the puree and stir very well to combine.
For Caramelized Onions:
In a medium pot or in a saucepan heat olive oil on high heat.
Add sliced onions and sauté while stirring very often.
Season with salt and continue sautéing until onions become light brown.
Next add granulated sugar and stir until caramelized.
Add balsamic glaze and stir until onions are covered from it.
Add water and cook until onions soften and liquids are evaporated.
Let it cool.
On a serving plate place puree and just before serving, add caramelized onions on top. If desired, garnish with some chopped parsley or chives.
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