I used to always make this kind of recipe when I organized buffets at my trattoria, and it was a hit! The onion mashed potatoes accompanied the mousses, savory pies, cold pasta dishes or hot ones, carpaccio and more that I cooked to grandly set up the buffet table, and I swear I miss these moments so much, just as I miss my restaurant’s kitchen.
The variety of preparations to make, the interaction with the client, experimenting with new recipes, etc., etc., are still an almost physical part of my life because those were years of great effort but of so much satisfaction…
Regardless, the onion mashed potatoes that I always made with red onions, preferably from Tropea, is one of the many delicious appetizers perfect for a dinner with friends…
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I opened a freely accessible recipe channel on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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PURE’ ALLA CIPOLLA
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for ONION MASHED POTATOES
- 1.5 lbs Potatoes
- 1 cup Milk
- 2 oz Butter
- 2 tbsps Grated Parmesan
- 1 Red Onion (preferably Tropea)
- 1 pinch Nutmeg
- to taste Salt
- to taste Pepper
Tools for ONION MASHED POTATOES
#ADV
- Potato Masher
- Saucepan
Preparation of ONION MASHED POTATOES
Prepare the mashed potatoes as usual by boiling the potatoes starting in cold water.
Boil them for the necessary time and drain them carefully.
While still hot, pass them through a potato masher, collecting the puree in a saucepan.
Add the milk, butter, and a sprinkle of nutmeg.
Also add the Parmesan and season with salt and pepper.
Mix well and add the diced red onion when the preparation is almost cold.
Mix well and serve the onion mashed potatoes at the table.
Enjoy this simple and easy recipe!
Annalisa
Advice and Notes
To boil the potatoes, you should start with cold water, and there are two different schools of thought about whether to leave the peel on or off. They should be stored in the dark at a relatively low temperature, around 50/54°F.
It is also advisable to use potatoes that are all the same size to ensure they cook at the same time, or check and remove the potatoes that are already cooked, continuing to cook the larger ones.
The starting cold water (and this applies to all types of tubers) should always be salted, calculating one tablespoon of salt per kilogram of potatoes.
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