Cubed and cooked simply with small white onions, Yukon Gold potatoes are combined with crème fraîche and butter while hot.
Recipe information
Yield
Makes 4 servings
Ingredients
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
6 white boiling onions (about 9 ounces total), thinly sliced
2 pounds Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes
2 cups water
1/4 cup crème fraîche or whipping cream
Chopped fresh parsley
Preparation
Melt 1 tablespoon butter with oil in heavy large pot over medium heat. Add onions and sauté until soft, about 5 minutes. Add potatoes and 2 cups water; bring to boil. Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes. Uncover and simmer until almost all water evaporates, about 5 minutes. Remove from heat. Add crème fraîche and 1 tablespoon butter. Stir gently to blend, being careful not to break up potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.) Sprinkle with parsley.
