Ingredients:
2 lbs russet potatoes, peeled and cut into large chunks
1/2 cup unsalted butter, at room temperature, 1 stick
1 tablespoon garlic, minced
1 1/2 cups heavy cream ( to taste)
salt & freshly ground black pepper
2 large yellow onions, thinly sliced
Directions:
Preheat the oven to 325 F.
Heat a dry saute pan on the stove over medium-high heat.
When the pan is hot, tilt the pan and add the extra-virgin olive oil.
Add the onions, salt, and a twist of pepper.
Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized. When cooled, chop or puree onions and add to cream.
Place the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well.
Scatter on a baking sheet, and let cool for several minutes.
Place in the oven to dry out, about 5 minutes.
Press the potatoes through a ricer or a colandar.
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
Add the garlic and cook quickly until pale gold.
Add the cream and onions, season to taste with salt and pepper, and bring to a boil.
If you like, add another cup of cream and cook until reduced by one-third.
Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition.
Season with salt and pepper.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.