Photo: Brian Woodcock; Styling: Paige Hicks
From the Kitchen of…David Bonom, Longtime Contributor
"My mom, a child of the Depression, embraced convenience foods like instant mashed potatoes, and we ate them all year--except on Thanksgiving, when she made 'real' potatoes that she never fully mashed. I still make them her way but have added ingredients like caramelized onions and olive oil."
To keep potatoes warm until the meal is ready, place them, loosely covered, in a heatproof dish or bowl, and set them (without submerging them) in a larger pot of hot water over very low heat. They'll stay warm without scorching on the bottom.
Serves 12 (serving size: 2/3 cup)
1. Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Return potatoes to pan. Mash potatoes with a potato masher until coarsely mashed (not smooth).
2. Heat a medium nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion; cook 10 minutes or until golden brown, stirring occasionally. Stir in 1/4 teaspoon salt and white pepper.
3. Heat milk and butter in a small saucepan over medium heat until butter is melted. Add onion mixture, remaining 3/4 teaspoon salt, and milk mixture to mashed potatoes, stirring to combine.