Shop Wolfgang Puck | Wolfgang Puck's Recipes | HSN Cookbook | Print Friendly Version

Makes 5-6 servings

2 1/2 pounds baking potatoes, peeled and cut into chunks
Salt
8 tablespoons (4 ounces) unsalted butter, cut into small pieces, at room temperature
1/2 cup heavy cream, brought to a boil
Freshly ground white pepper
Freshly grated nutmeg
3/4 cup caramelized onions (recipe follows)
1 tablespoon chopped fresh parsley

1. In a saucepan, cook the potatoes in lightly salted water to cover, until tender.
2. Drain well.
3. Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl.
4. Stir in the butter and warm cream and combine thoroughly.
5. Season to taste with salt, pepper and nutmeg.

2 tablespoons extra-virgin olive oil
1 large red, yellow, or while onion (about 3/4 pound), peeled, trimmed and cut into 3/4-inch pieces
2 tablespoons balsamic vinegar
Kosher salt
Freshly ground black pepper

1. In a 10-inch skillet, over medium heat, heat the oil.
2. Add the onion and cook, stirring frequently, until lightly browned, about 15 minutes.
3. Stir in the vinegar and cook 1 minute longer.
4. Season to taste with salt and pepper.

Presentation
Spoon the mashed potatoes onto 5 or 6 warmed plates and top with a few of the caramelized onions and chopped parsley. Serve immediately