Ingredients:
2 tablespoons butter
1 tablespoon olive oil
6 white boiling onions, thinly sliced
2 lbs yukon gold potatoes, peeled,cut into 1/2 to 3/4 inch cubes
2 cups water
1/4 cup creme fraiche or 1/4 cup whipping cream
chopped fresh parsley
Directions:
Melt 1 tablespoon butter with oil in heavy large pot over medium heat.
Add onions and saute until soft, about 5 minutes.
Add potatoes and 2 cups water; bring to boil.
Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes.
Uncover and simmer until almost all water evaporates, about 5 minutes.
Remove from heat.
Add creme fraiche and 1 tablespoon butter.
Stir gently to blend, being careful not to break up potatoes.
Season with salt and pepper.
Can be made 2 hours ahead- Let stand at room temperature and rewarm over low heat before serving.
Sprinkle with parsley.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.