Puré Rustico

Ingredients

• 3 lb (about 6 large) Yukon Gold or Russet potatoes
• 2 large yellow onions, thinly sliced
• 1 cup whole milk
• 8 Tbsp salted butter, divided (2 Tbsp for onions, 6 Tbsp for potatoes)
• 2 Tbsp olive oil
• 1½ tsp fine sea salt (plus more for boiling)
• Freshly ground black pepper, to taste
• 2 sprigs fresh thyme (or ½ tsp dried)
• 1 small sprig fresh rosemary (or ¼ tsp dried, finely crumbled)
• Optional garnish: reserved caramelized onions, thyme leaves, or chopped parsley

Instructions

1. Caramelize the onions (30 min)
1. In a large skillet, melt 2 tablespoons of butter and olive oil over medium heat.
2. Add the sliced onions and a pinch of salt.
3. Cook slowly, stirring often, until golden brown and deeply caramelized — about 25–30 minutes.
4. In the last 5 minutes of cooking, stir in the thyme and rosemary to infuse their aroma.
5. If the onions start to stick, add a splash of water to loosen them. Set aside when done.
2. Cook the potatoes (20 min)
1. While the onions are caramelizing, peel and cut potatoes into 1½-inch chunks.
2. Place in a large pot, cover with cold water by 1 inch, and add a tablespoon of salt.
3. Bring to a boil, then simmer until very tender, about 15–20 minutes.
3. Drain and dry (2 min) Use a colander to drain potatoes well and return them to the hot pot for 1–2 minutes to let any moisture evaporate.
4. Warm milk and butter (5 min)
1. In a small saucepan, heat the milk and the remaining 6 tablespoons of butter until hot but not boiling.
2. Add a sprig of thyme or rosemary to the milk while warming, then remove before adding to the potatoes.
5. Mash & Combine (5 min)
1. Using a potato masher, mash the potatoes until smooth (or pass through a ricer for extra fluffiness).
2. Gradually stir in the hot milk-butter mixture until creamy.
3. Fold in most of the caramelized onion mixture, reserving a few spoonfuls for topping.
4. Taste and adjust seasoning with salt and freshly ground black pepper.