GMA Recipe: Creamy Mashed Potatoes and Carmelized Onions

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Creamy Mashed Potatoes and Carmelized Onions
From chef and author Wolfgang Puck

2 side dishes that go great with Wolfgang Puck's Bacon-Wrapped Meatloaf. Both are from his new book, Live, Love, Eat.

Ingredients

2 1/2 pounds baking potatoes, peeled and cut into even 1 1/2 to 2 1/2 inch chunks

Salt to taste

1/2 cup heavy cream, brought to a boil

1/4 pound (1 stick) of unsalted butter, cut into small pieces, at room temperature

Freshly ground while pepper, to taste

Freshly ground nutmeg, to taste

1 tablespoon chopped fresh parsley

Directions

1. Put the potatoes in a saucepan filled with enough lightly salted cold water to cover them well. Bring the water to a boil over high heat, then reduce the heat slightly and simmer briskly until the potatoes are fork-tender, 15 to 20 minutes.

2. Meanwhile, put the cream in a small saucepan and heat it over low heat.

3. When the potatoes are done, drain them well. Pass the potatoes through a food mill set over the saucepan, or put them back in the pan and mash them with a potato masher until they are as smooth as you like them.

4. Add the butter and warm cream to the mashed potatoes and stir over a low heat with a wooden spoon until thoroughly blended in. Season the potatoes to taste with salt, pepper and just a little nutmeg.

5. Spoon the mashed potatoes onto warmed serving plates or into a warmed serving bowl and garnish with the Carmelized Onions and the parsley. Serve immediately.

Carmelized Onions

Ingredients

2 tablespoons extra-virgin olive oil

1 large red, yellow, or while onion (about 3/4 pound), peeled, trimmed and cut into 3/4-inch pieces

2 tablespoons balsamic vinegar

Kosher salt

Freshly ground black pepper

Directions

1. In a 10-inch skillet, over medium heat, heat the oil. Add the onion and cook, stirring frequently, until lightly browned, about 15 minutes.

2. Stir in the vinegar and cool 1 minute longer.

3. Season to taste with salt and pepper.

Recipes © 2002 from Wolfgang Puck's Live, Love, Eat: The Best of Wolfgang Puck.