Ingredients for Mashed Potatoes:
2 lbs. yellow potatoes, peeled
1/2 c. half and half, warmed
2 Tbsp. Garlic Olive Oil
2 c. Gruyere cheese, grated
1 1/4 tsp. Smashed Peppercorns Sea Salt
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
Heat olive oil in a large skillet over med-high heat. Once the oil is hot, add the onions spreading out in an even layer. Cook the onions, undisturbed for 3 minutes, stir and repeat until the onions have begun to brown, approximately 15 minutes. Deglaze the pan with wine and broth and bring to a simmer. Simmer for another 15 minutes, stirring occasionally, or until onions are deeply brown and most of the liquid has been evaporated. Remove from the heat and set aside.
While the onions are cooking, fill a large pot 3/4 full with water and boil over high heat. Once boiling add the potatoes and cook until fork tender, about 20 -25 minutes.
Preheat oven to 400F. and lightly grease a casserole dish with olive oil.
Drain the potatoes and return to the pot. Use a potato masher or fork, mash the potatoes until semi-smooth. Add the warmed half and half and olive oil to the pot and whisk to combine, continuing to mash the potatoes until smooth. Add 1 1/2 cups of Gruyere to the mashed potatoes as well as the smashed peppercorns, and the remaining seasonings and stir to combine. Transfer the mashed potato mixture to the casserole dish and spread evenly. Sprinkle the remaining cheese over the top and place in the oven. Roast for 10 - 12 minutes or until cheese has turned a nice golden brown. Remove from the oven and top with the caramelized onions. Garnish with fresh herbs before serving.