Recipe of Lyonnaise Mashed Potatoes: Creamy Recipe with Caramelized Onion

Ingredients

• For the mash:
• 1 kg starchy potatoes (Russet or yellow)
• 60 g butter (half for caramelizing, half for the mash)
• 150-200 ml warm milk (or 100 ml milk + 50 ml cream for a richer version)
• Salt, pepper and freshly grated nutmeg to taste
• For the caramelized onion:
• 2 large onions (300-400 g), thinly sliced into julienne
• 2 tbsp olive oil
• 1 garlic clove, minced (optional)
• A pinch of sugar or baking soda (optional, speeds up browning)
• For serving:
• Fresh chives or parsley, chopped
• Variations: 50-80 g grated Gruyère or Parmesan, 2-3 roasted garlic cloves, 100 g crispy bacon lardons

Directions

1. 1

   Peel the potatoes and cut them into even 4 cm chunks; place in a pot of cold salted water and bring to a boil. Cook 15-20 minutes until a knife slides in with no resistance, then drain.

2. 2

   While they cook, slice the onions into thin julienne and place them in a wide skillet with half the butter and the olive oil over medium-low heat. Cook 20-30 minutes, stirring now and then, until golden, glossy and sweet; add the minced garlic in the last 2 minutes.

3. 3

   Let the drained potatoes rest 1 minute so excess steam and water escape: a watery mash starts with potatoes that hold moisture.

4. 4

   Push the hot potatoes through a ricer or potato press (skip the blender: it activates the starch and turns the mash gummy). Add the remaining butter in cold cubes and stir until melted.

5. 5

   Pour in the warm milk gradually, mixing with a spatula or wooden spoon until silky. Season with salt, pepper and freshly grated nutmeg; taste and adjust.

6. 6

   Fold in the caramelized onion, reserving 2-3 tablespoons for garnish. For the cheese variation, add it in this step and stir until melted.

7. 7

   Serve warm in a dish, top with the reserved onion and sprinkle with fresh chives or parsley.