Updated Mashed Potatoes
by Nancy Otto
SERVINGS
6 to 8 servings scale / convert
INGREDIENTS
1 stick butter
1-1/2 lb. yellow onions, thinly sliced
4 lb. Yukon Gold potatoes, peeled and diced
diced
1 tsp. salt
1 cup milk
Freshly ground pepper
INSTRUCTIONS
In a large heavy skillet melt butter over low to medium heat. Add the onions and cook, stirring occasionally, until onions turn dark golden brown; about 45 minutes.
While onions are caramelizing, place potatoes in a 4-quart saucepan. Cover with water and add salt. Cook potatoes over medium-high heat until they can be pierced easily with a fork; about 25 minutes. Drain potatoes and place them in a mixer bowl. Set mixer speed to low.
Add 1/3 of the onions and 1/3 cup of milk. Continue adding the onion mixture and remaining milk until potatoes reach the desired consistency (a little chunky or super smooth). Spoon into a serving bowl and sprinkle with freshly ground pepper.
CHEF COMMENTS
Caramelized onions are so versatile! They take a little time to reach that beautiful brown color and the onion slices seem to melt to an almost smooth consistency. You can prepare caramelized onions in a large batch, cool, transfer to a freezer container and use them in any recipe calling for onions to be cooked.
TAGS
mashedpotatoes, sidedishes add tags
Have you made it? What'd you think?
Log in to review this recipe.
