Puré Rustico
This puré is inspired by the rustic meals with my father’s family in Chile — simple, hearty food that always brought everyone together. The caramelized onions and buttery potatoes are such a nostalgic duo, perfect next to a big roast or grilled steak.
This puré is inspired by the rustic meals with my father’s family in Chile — simple, hearty food that always brought everyone together. The caramelized onions and buttery potatoes are such a nostalgic duo, perfect next to a big roast or grilled steak.
Salads & Sides • Gluten-Free · Egg-Free · Soy-Free · Nut-Free · Sesame-Free · Vegetarian
Colors:
Tastes:
🧂🍬
Techniques:
💧🔥
Tested by 
•Cooked and tested by the Valentiful team
Rating:
Yield: 2 quarts
Serves: 8 (~1 cup)
Time: Active 35m · Inactive 20m · Total 55m
Equipment: No equipment specified
Ingredients
2 Large Onions
2 Tbsp Butter (Salted Butter)
2 Tbsp Olive Oil
Salt, to taste
2 Thyme, leaves
1 Rosemary (Fresh Rosemary), stemmed & minced
Sourcing Tips
Potatoes: Mix Yukon Golds and Russets for the dreamiest mash — Russets bring lift and fluff, while Yukons add buttery richness and body.
Instructions
In a large skillet, melt butter and olive oil over medium heat.
Add the sliced onions and a pinch of salt.
Cook slowly, stirring often, until golden brown and deeply caramelized — about 25–30 minutes.
In the last 5 minutes of cooking, stir in the thyme and rosemary to infuse their aroma.
If the onions start to stick, add a splash of water to loosen them. Set aside when done.
While the onions are caramelizing, peel and cut potatoes into 1½-inch chunks.
Place in a large pot, cover with cold water by 1 inch, and add salt.
Bring to a boil, then simmer until very tender, about 15–20 minutes.
Use a colander to drain potatoes well and return them to the hot pot for 1–2 minutes to let any moisture evaporate.
In a small saucepan, heat the milk and the remaining butter until hot but not boiling.
Add a sprig of thyme or rosemary to the milk while warming, then remove before adding to the potatoes.
Using a potato masher, mash the potatoes until smooth (or pass through a ricer for extra fluffiness).
Gradually stir in the hot milk-butter mixture until creamy.
Fold in most of the caramelized onion mixture, reserving a few spoonfuls for topping.
Taste and adjust seasoning with salt and freshly ground black pepper. Garnish with thyme leaves or parsley, if desired.
Serving & Keeping
Serve: Hot
Make ahead: Both the caramelized onions and mashed potatoes can be made a day in advance. Reheat gently over low heat with a splash of milk.
Keeps: Keep refrigerated in an airtight container for up to 3 days.
Leftover Ideas: If you have time to caramelize extra onions, they’re one of the best “secret weapon” condiments you can prep ahead. They keep well for a week in the fridge and add instant depth, sweetness, and umami to all sorts of dishes, i.e.:
Add to grain bowls or omelets
Layer on burgers or sandwiches
Stir into soups, stews, risottos
Mix into yogurt for a dip
Serve with: Serve alongside roasted turkey & gravy.
Sourcing Tips
Potatoes: Mix Yukon Golds and Russets for the dreamiest mash — Russets bring lift and fluff, while Yukons add buttery richness and body.
Serving & Keeping
Serve: Hot
Make ahead: Both the caramelized onions and mashed potatoes can be made a day in advance. Reheat gently over low heat with a splash of milk.
Keeps: Keep refrigerated in an airtight container for up to 3 days.
Leftover Ideas: If you have time to caramelize extra onions, they’re one of the best “secret weapon” condiments you can prep ahead. They keep well for a week in the fridge and add instant depth, sweetness, and umami to all sorts of dishes, i.e.:
Add to grain bowls or omelets
Layer on burgers or sandwiches
Stir into soups, stews, risottos
Mix into yogurt for a dip
Serve with: Serve alongside roasted turkey & gravy.
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