Name: Mashed Potatoes with Blue Cheese and Port-Caramelized Onions
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 1 1/2 teaspoons unsalted butter; 1 1/2 teaspoons vegetable oil; 1/4 teaspoon table salt; 1/2 teaspoon light brown sugar; 1 pound yellow onions (4 small or 3 medium), sliced 1/4 inch thick; 1 cup port, preferably ruby port; 3/4 cup half-and-half; 1 teaspoon chopped fresh thyme leaves; 2 pounds russet potatoes, unpeeled and scrubbed; 6 tablespoons unsalted butter, melted; 1 1/4 teaspoons table salt; 4 ounces blue cheese, crumbled; 1/2 teaspoon ground black pepper

Mashed Potatoes with Blue Cheese and Port-Caramelized Onions

Published on December 2, 2011

Time

1½ hours

Yield

Serves 4

Ingredients

Onions

1 ½ teaspoons unsalted butter1 ½ teaspoons vegetable oil¼ teaspoon table salt½ teaspoon light brown sugar1 pound yellow onions (4 small or 3 medium), sliced ¼ inch thick1 cup port, preferably ruby port

Potatoes

¾ cup half-and-half1 teaspoon chopped fresh thyme leaves2 pounds russet potatoes, unpeeled and scrubbed6 tablespoons unsalted butter, melted1 ¼ teaspoons table salt4 ounces blue cheese, crumbled½ teaspoon ground black pepper

Instructions

For onions: Heat butter and oil in 8-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium; cook, stirring frequently, until onions are deeply browned and sticky, about 35 minutes longer (if onions are sizzling or scorching, reduce heat; if onions are not browning after 15 minutes, increase heat). Stir in port; continue to cook until port reduces to glaze, 4 to 6 minutes. Set onions aside.

For potatoes: While onions are cooking, bring half-and-half and thyme to boil in small saucepan or microwave oven; cover to keep warm.

Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over high heat, reduce heat to medium, and simmer until potatoes are just tender (paring knife can be slipped into and out of potato with very little resistance), 20 to 30 minutes. Drain.

Set food mill or ricer over now-empty but still-warm saucepan. Spear potato with dinner fork, then peel off skin with paring knife; repeat with remaining potatoes. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or ricer. Process or rice potatoes into saucepan or mash potatoes with potato masher directly in saucepan.

Stir butter into potatoes until just incorporated. Sprinkle with salt and pepper. Add warm half-and-half and cheese; stir until just combined. Serve immediately, topped with onions.