Wolfgang's Creamy Mashed Potatoes with Caramelized Onions
Comfort Food Brings Back Family Memories
With the cool weather setting in, Wolfgang Puck thought he'd shake the chill off with a retro dish reminiscent of grandma. Try his recipe for Creamy Mashed Potatoes from his new book, "Live, Love, Eat."
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.
Meanwhile, put the cream in a small saucepan and heat it over low heat.
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.
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.
Spoon the mashed potatoes onto warmed serving plates or into a warmed serving bowl and garnish with the Caramelized Onions (BELOW) and the parsley. Serve immediately.
In a 10-inch skillet, over medium heat, heat the oil. Add the onion and cook, stirring frequently, until lightly browned, about 15 minutes. Stir in the vinegar and cool 1 minute longer. Season to taste with salt and pepper.