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Queso
Fresco Mashed Potatoes With Caramelized Onions
Recipe by: Mozzarella Company
located in Texas. The Mozzarella Company produces award winning
artisanal cheeses available online
or through retail stores. You can also call: 1-800-798-2954
queso freso, queso
blanco, queso blanco with epazote and chiles
Serves: 8
I N
G R E D I E N T S
3 tablespoons butter
1 large red onion, thinly sliced
2 1/2 pounds Yukon Gold or new potatoes
1 teaspoon salt
1 to 1 1/2 cups milk
8 ounces Queso Fresco, crumbled, divided use
Salt, to taste
Freshly ground black pepper, to taste
I N
S T R U C T I O N S
For the
Caramelized Onions, melt the butter in a medium skillet over medium
heat. Add the onion and saute, separating it into rings, until it begins
to turn light brown. Reduce the heat and continue to cook, stirring
occasionally, until the excess liquid evaporates and the onions begin to
turn dark brown and caramelize. Set aside.
In the meanwhile, wash the potatoes. Place them in a large saucepan. Add
enough water to cover the potatoes by 1 inch. Sprinkle with 1 teaspoon
of salt and place pan over high heat and bring to a boil. Reduce the
heat and simmer the potatoes for 20 to 30 minutes, or until tender when
pierced with the tip of a knife. Preheat the oven to 350F. When the
potatoes are cooked, pour them into a colander to drain. When cool
enough to handle, peel and discard the skins. Return the potatoes to the
pan and place them in the oven uncovered, to dry out, for 5 minutes.
Butter an ovenproof casserole dish.
Heat the milk to a simmer in a small saucepan. Remove the potatoes from
the oven and place in a large mixing bowl. Whip the potatoes with an
electric mixer until smooth. Alternatively, pass them through a potato
ricer or a food mill fitted with the fine disk. Add the milk and
continue whipping the potatoes with the mixer or by hand. Gradually add
6 ounces of the Queso Fresco to the potatoes, while continuing to whip
them. Taste and season with additional salt and pepper if necessary.
Pour the potatoes into the casserole dish. Sprinkle the remaining 2
ounces of Queso Fresco over the potatoes. Cover with the caramelized
onions. (The potatoes may be set aside at this point and later reheated
for 45 minutes.) If continuing with the recipe, place the casserole
directly in the oven and heat for 20 to 30 minutes, until the cheese
melts and browns.
Serve hot from the casserole dish.
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