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from "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins

The earthy neutrality of mashed potatoes makes them compatible with a wide range of partners – herbs, vinegars, cheeses, other vegetables, and even citrus, as here. Use your imagination for these white clouds, as we have done in the following recipe.

6 portions
 The Silver Palate Cookbook

3 pound potatoes
2 cups finely chopped yellow onions
4 tablespoons sweet butter
1/2 cup Crème Fraîche
3/4 cup fresh orange juice
Grated fresh orange zest (garnish)

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1.Peel and quarter the potatoes and drop them into a large pot of cold salted water. Bring to a moderate boil and cook until potatoes are very tender, 30 minutes or so.
2.Meanwhile, in another pan, cook the onions in the butter, covered, until very tender and lightly colored, about 25 minutes.
3.Drain and mash the potatoes and stir in the onions and their cooking butter. (Or force potatoes, onions and butter through the medium disc of a food mill.)
4.Stir in the crème fraîche and orange juice and beat the potatoes with a wire whisk until fluffy. Turn into a heated serving dish and garnish with fresh orange zest to taste. Serve immediately.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Russet Potato - $4.99/ea
 approx. 5lb bag
  Yellow Organic Onions - $3.99/ea
 approx. 2lb, 6-8 per bag
  Vermont Creamery Crème Fraîche - $4.99/ea
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Tropicana Pure Premium Orange Juice Original - No Pulp, Plastic Bottle - $4.39/ea
 52fl oz
Estimated Total:  
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