Forget everything you know about mashed potatoes! This is the only recipe you'll need from now on. Perfect for Thanksgiving or anytime of the year.
1/4 cup butter
1 large sweet onion diced
6 large russet potatoes, peeled
1/4 cup milk
salt and pepper, to taste
Melt the butter in a skillet over medium heat. Add the onions and cook, stirring frequently, until browned and caramelized.
Meanwhile, cook the potatoes in boiling water over medium-high heat. When they can easily be pierced with a fork, drain the potatoes well and return to the pan.
Add the milk to the potatoes and mash them until they are they desired consistency (use a potato masher for best results).
Lightly stir the onions and butter from the skillet into the mashed potatoes (do not over mix).
Adjust the consistency with additional milk if needed. Season to taste with salt and pepper and serve immediately.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
November 19, 2012
Sweet simplicity! These mashed potatoes were incredible. Let me say that again, they were incredible! Hint: cook the onions slowly, don't cook on high heat. You'll get better caramelization that way.