Homemade butter-fluffed mashed potatoes with sautéed onions and parsley

FRESKOS BOUTIRATOS POURES PATATAS ME SOTARISMENO KREMMYDI KAI MAINTANO INTRO

FRESKOS BOUTIRATOS POURES PATATAS ME SOTARISMENO KREMMYDI KAI MAINTANO INNER


xronos proetimasias

Prep Time

15 min

xronos magirematos

Cook Time

40-45 min

vd1

Difficulty

Very Easy

Serves 4

1 kg potatoes
90 g Lurpak butter
100 ml Arla cream
2 tbsp olive oil
1 onion finely chopped
1 tsp sweet paprika
2 tbsp finely chopped parsley
Salt
Freshly ground pepper

Wash and scrub the potatoes well and drop in a large pot of salted, cold water.
Bring to a boil over high heat and add salt. Turn heat to medium and cook potatoes for 40-45 min. Test for doneness by inserting a small knife into the flesh of one potato.
Transfer into a colander and drain. Let stand for 5 min until all moisture from the cooking has evaporated. Return potatoes to their pot. Add the butter and a small amount of the cream. Using a potato masher, begin pressing down on the potatoes in batches, gradually adding the remaining cream. Season to taste with salt and freshly ground pepper.
Heat the olive oil in a large, nonstick skillet over high heat. Sauté the onion for 3-4 min until wilted and translucent. Season with the sweet paprika, salt and freshly ground pepper. Remove from heat.
Serve your butter-fluffed mashed potatoes garnished with the sautéed onion and finely chopped parsley.

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