Updated Mashed Potatoes

by Nancy Otto

Servings: 6 servings

INGREDIENTS

1 stick butter
1 1/2 pounds yellow onions, thinly sliced
4 pounds Yukon Gold potatoes, peeled and
diced
1 teaspoon 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.

Tagged: mashedpotatoes, sidedishes add tags

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