German Cuisine
Mashed Potatoes with Fried Onion Confit
This velvety mashed potato dish elevates a humble, basic side into a powerful centerpiece using a modern culinary technique. The secret to its deep flavor lies in the slow-cooked onion confit, simmered in rich butter until meltingly soft and intensely sweet. Combined with the fluffy mash, it redefines home comfort.
Dishday
Recipe overview
- Total time
- 40 min
- Prep
- 15 min
- Cooking
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 280 kcal
- Protein
- 4 g
- Fat
- 12 g
- Carbs
- 38 g
- Fiber
- 3 g
Step by step
Method
- 01
Peel the potatoes and cut them into equal large chunks
Peel the potatoes and cut them into equal large chunks. Cover with cold water in a pot, add a teaspoon of salt, and bring to a rolling boil.
- 02
Reduce heat to medium and cook for 20 minutes with the lid sl…
Reduce heat to medium and cook for 20 minutes with the lid slightly ajar. The potatoes are ready when a fork slides into the center with no resistance.
- 03
While the potatoes are boiling, peel the onions and slice the…
While the potatoes are boiling, peel the onions and slice them into thin, uniform half-moons for even caramelization.
- 04
Melt half the butter with the vegetable oil in a pan
Melt half the butter with the vegetable oil in a pan. Add the onions, lower the heat to minimum, and let them sweat and slowly turn golden amber for 15 minutes.
- 05
Drain the water from the potatoes completely
Drain the water from the potatoes completely. Return the pot to the warm burner for 1 minute to dry out any remaining steam, ensuring a lighter mash.
- 06
Add the remaining butter and hot milk to the pot
Add the remaining butter and hot milk to the pot. Mash thoroughly until smooth and lump-free, then gently fold in half of the warm onion confit.
Dishday
Useful advice
Cooking tip
Cook the onion confit on the lowest possible heat. It shouldn't crisp or brown too quickly; the goal is a slow caramelization to release all its natural sugars.
How to serve
Spoon the hot mashed potatoes into a serving bowl, create swirls on top with a spoon, and fill the center generously with the warm onion confit and its butter.
How to store
Keep refrigerated in a sealed container for up to 2 days. Reheat by adding a splash of warm milk and beating vigorously with a wooden spoon to restore fluffiness.
Note
The onion confit can be made in larger batches and stored in a glass jar in the fridge for up to a week, acting as an amazing topping for steaks or pasta.
