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.
1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
2 cups chopped onion
1 teaspoon kosher salt, divided
1/2 teaspoon ground white pepper
1 1/4 cups 2% reduced-fat milk
1/4 cup unsalted butter
How to Make It
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).
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.
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.
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