Recipe information
Yield
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
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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. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving. Sprinkle with parsley.