Creamy buttermilk mashed potatoes, topped with golden crispy onions, are a rustic autumn side fit for Thanksgiving gatherings and a fantasy feast inspired by The Legend of Sleepy Hollow.
A Sleepy Hollow Feast
As the last days of summer fade and fall begins, it’s the perfect time of year for a journey to Sleepy Hollow for a fall feast. Washington Irving’s short story, The Legend of Sleepy Hollow, is a true celebration of autumnal food and feasting. The central character, Ichabod Crane, a bumbling schoolteacher in Sleepy Hollow, is simultaneously terrified by tales of the headless horseman and easily distracted by the rich bounty of autumn’s harvest and its promise of a delicious meal. As a result, the descriptions of abundant golden crops and lavish autumnal meals are endlessly woven throughout this mysterious American gothic tale.
Mashed Potatoes
As Ichabod revels in the promise of lavish dinners featuring the best of autumn’s bounty, we can imagine a plethora of decadent side dishes to round out the feasting. Rich buttermilk adds a delicious tang to these buttery mashed potatoes while a topping of golden fried onions adds a savoury crunch. These crispy onion topped buttermilk potatoes make for a rich and indulgent side dish for your next harvest feast or Thanksgiving dinner.
Ingredients
Potatoes: I prefer to use a yellow-flesh potato such as Yukon Gold for mashed potatoes. I find they make a creamier mash; however, russets would work as well.
Buttermilk: Buttermilk adds a slight tangy flavour to these potatoes and imparts a velvety, creamy texture. If you don’t have buttermilk, I recommend substituting with a blend of milk and heavy cream. It won’t have the tangy flavour but will make delicious mashed potatoes.
Onions: Use a large yellow or sweet onion. One onion is all that’s needed and will make a large amount of crispy onions. They will keep in an air tight container on the counter for 2 to 3 days.
How to Make Buttermilk mashed Potatoes with Crispy Onions
Make the crispy onions
Peel and thinly slice the onion. Use a mandolin to get uniformly thin slices. You can either leave the onion rings whole are cut them in half to create strings. Transfer the sliced onions to a bowl and separate the layers. Pour the buttermilk over the onions, pressing down to fully submerge the onion. Let sit while the oil preheats.
Add 2 inches of vegetable oil to a deep, medium saucepan. Place over medium high heat and bring up to 350°F. Meanwhile, combine the flour, seasonings, salt, and pepper in a shallow dish. Stir to combine.
Line a baking sheet with a rack or paper towel and set aside. When ready to fry, lift a third of the onion slices out of the buttermilk, shaking off the excess. Add to the flour and toss to evenly coat. use your fingers break the onion strings apart and shake off any excess flour.
Carefully add the coated onion strings to the hot oil – the oil will bubble up once the onions are added. Use a slotted spoon to stir the onion strings occasionally. Fry the onions for about 5 to 7 minutes until the onion strings are golden brown. Use a slotted spoon to transfer the crispy onions to the prepared baking sheet to drain. Sprinkle with kosher salt. Repeat two more times. The onions can be made ahead of time and will keep in an air tight container for 2 to 3 days at room temperature.
Boil the potatoes
Peel the potatoes and cut into chunks. Add to a large pot of water and place over high heat. Bring the water to a boil and cook until the potatoes are fork tender. Drain the potatoes and transfer back to the pot.
Mash the potatoes
Use a potato masher to break up the potatoes. Add the butter and roughly mash. Add the buttermilk in two or three batches, mashing the potatoes in between each addition. Season with the kosher salt and pepper. Mash until the potatoes are smooth, adding more buttermilk if you prefer a softer mash.
Serve the Buttermilk Mashed Potatoes with Crispy Onions
Transfer the mashed potatoes to a serving bowl. Dot with extra butter if desired. Pile the crispy onions on top of the potatoes and enjoy!
