Simply Add Retailer-Purchased French Onion Dip to Mashed Potatoes
Annually, whereas growing new and thrilling Thanksgiving content material, I attempt to stroll the road between “wow, this uniquely delicious” and “she is a mad woman who must be stopped.” This leads to reward (from people who find themselves already onboard with my bullshit), nevertheless it additionally brings a variety of festive shouting.
The shouting is how I do know I’m doing one thing proper. Thanksgiving has such a regular, locked-in menu, you need to mess around with the small print, lest all of us die of boredom. This is the reason you must add French onion dip to your mashed potatoes.
I’m not speaking about fancy do-it-yourself onion dip; I’m not even referring to the type you discover refrigerated with the cream cheese and bitter cream. I’m speaking in regards to the beige, canola oil-based dip that are available in a glass jar—the type that’s so utterly emulsified and shelf-stable that it jiggles somewhat popping out of its container. The sort with little, McDonald’s-esque onion bits. The sort with MSG. (Lay’s makes one.)
Haters will say I’m trolling, however store-bought French onion dip does certainly make really insane mashed potatoes. Similar to my mayo mashed potatoes earlier than them, the emulsified oil product helps marry the hydrophilic with the hydrophobic, making a velvety, creamy bowl of spuds with a surprisingly delicate oniony taste and simply sufficient umami.
Nobody will take a chew and be all “What the hell?? These taste like Lay’s onion dip!” No, they won’t. As a substitute, they’ll devour a scoop, pause, return in for extra, then ask you what your secret ingredient is. They’ll demand to now how you bought these mashed potatoes so savory, so clean, and so dang scrumptious. However you’ll by no means inform. (Or perhaps you’ll. I, personally, am not nice at maintaining secrets and techniques.)
You may add French onion dip to any mashed potato recipe, maintaining a ratio of 1 / 4 of a cup of dip for each pound of potatoes, however you actually don’t want many different components. Potatoes, butter, and dip are sufficient for a wonderful batch of mashers. To make them, you will want:
- 2 kilos of potatoes both russets, Yukon golds, or a mixture
- half of cup (1 stick) of salted butter, minimize into eight items
- half of cup of French onion dip (ideally Lay’s)
Peel and minimize your potatoes into one-inch cubes. Boil them in a big pot of salted water till a chunk could be simply mashed with a fork. Drain the potatoes in a colander. Cut back the warmth to medium-low, and return the potatoes to the pot, cooking and stirring them for a couple of minutes to drive off extra water. Give the potatoes a couple of mashes with a potato masher (or use a ricer for waxy potatoes), then add the butter. Proceed mashing till the butter is melted, then add the dip. Give the whole lot one other couple of mashes, then stir with a wood spoon till the potatoes are clean and uniform in coloration.
Up to date 11/05/19 at 7:53 pm ET: Up to date to appropriate the ratio of dip to potatoes