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Categories:
potatoes butter extra-virgin olive oil white onion salt brown sugar whipping cream sour cream cream cheese soy sauce freshly grated Parmesan cheese chicken bouillon granules parsley black pepper
Viewed: 87 - Published at: 3 years agoIngredients
- 6 medium potatoes, peeled and cubed
- 4 tablespoons butter, sliced
- 1 teaspoon extra virgin olive oil
- 1 large white onion, diced
- salt to taste
- 1/2 teaspoon brown sugar
- 3 tablespoons whipping cream
- 1/3 cup sour cream
- 1/2 cup cream cheese
- 1 tablespoon light soy sauce
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon chicken bouillon granules
- 1 tablespoon dried parsley
- black pepper to taste
Method
- In a large pot, cover potatoes with water and bring to a boil over high heat.
- Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes.
- Drain, and return potatoes to pot.
- Meanwhile, heat butter and olive oil in a large skillet over medium heat.
- Stir in onions, sprinkle with salt, and cook 5 minutes.
- Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes.
- Stir in brown sugar.
- Pour whipping cream over the potatoes, and mash with a large fork or potato masher.
- Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley.
- Stir in caramelized onions, and season with black pepper.
- Mix with an electric mixer until smooth.
- Reheat briefly over low heat, and serve.
