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Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 white boiling onions, thinly sliced
- 2 lbs yukon gold potatoes, peeled,cut into 1/2 to 3/4 inch cubes
- 2 cups water
- 1/4 cup creme fraiche or 1/4 cup whipping cream
- chopped fresh parsley
Method
- Melt 1 tablespoon butter with oil in heavy large pot over medium heat.
- Add onions and saute 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 creme fraiche 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 and rewarm over low heat before serving.
- Sprinkle with parsley.
