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1
Preheat the oven to 325F.
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2
Heat a dry saute pan on the stove over medium-high heat.
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3
When the pan is hot, tilt the pan and add the extra-virgin olive oil.
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4
Add the onions, salt, and a twist of pepper.
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5
Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized.
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6
When cooled, chop or puree onions and add to cream.
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7
Place the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat.
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8
Cook until tender, about 10 minutes.
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9
Drain well.
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10
Scatter on a baking sheet, and let cool for several minutes.
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11
Place in the oven to dry out, about 5 minutes.
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12
Press the potatoes through a ricer or a colandar.
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13
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
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14
Add the garlic and cook quickly until pale gold.
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15
Add the cream and onions, season to taste with salt and pepper, and bring to a boil.
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16
If you like, add another cup of cream and cook until reduced by one-third.
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17
Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk.
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18
Add the remaining butter by tablespoonfuls, stirring vigorously after each addition.
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19
Season with salt and pepper.
