Blue Cheese Mashed Potatoes Topped With Caramelized Onions And Mushrooms Recipes

BLUE CHEESE MUSHROOM AND ONION POTATO GRATIN

Steps:

• Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
• Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
• Set oven to 375 degrees (oven rack to second-lowest position).
• Butter a 3-4 quart casserole dish.
• In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
• Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
• Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
• The sprinkle ONE-THIRD of both cheeses over the mushrooms.
• Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
• Make one more layer with the remaining potatoes.
• Top with remaining cheeses.
• Pour any leftover whipping cream evenly over the top and cover tightly with foil.
• Make for 45 minutes.
• Increase the oven temperature to 400 degrees.
• Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
• Let stand for 15 minutes before serving (the mixture will thicken upon standing).

CARAMELIZED ONION & GORGONZOLA MASHED POTATOES

Steps:

• Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender.
• Drain and keep warm.
• Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender.
• Add garlic, and cook 3 minutes.
• Stir in rosemary; remove from heat.
• Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended.
• Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper.
• Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
• Broil, 3 inches from heat, 5 minutes or until top is lightly browned.
• Garnish, if desired.

MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS AND BLUE CHEESE

Steps:

• Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you've incorporated all. Fold in onions, cheese and thyme, and serve.