Creamy Potatoes and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cubed and cooked simply with small white onions, Yukon Gold potatoes are combined with crème fraîche and butter while hot. Ingredients:
2 tablespoons (1/4 stick) butter |
1 tablespoon olive oil |
6 white boiling onions (about 9 ounces total), thinly sliced |
2 pounds yukon gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes |
2 cups water |
1/4 cup crème fraîche or whipping cream |
chopped fresh parsley |
Directions:
1. Melt 1 tablespoon butter with oil in heavy large pot over medium heat. Add onions and sauté 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 crème fraîche 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. Rewarm over low heat before serving.) Sprinkle with parsley.
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