Caramelized Onion Mashed Potatoes

Golden bits of caramelized onion give these potatoes a rich, nutty flavor. They definitely can stand on their own, without gravy.


3 tablespoons unsalted butter
3 tablespoons olive oil
2 1/4 lb. onions (about 4 large), chopped (about 7 cups)
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper


4 lb. russet potatoes (3 to 4 large), peeled, cubed (1 inch)
3 teaspoons salt, divided
2/3 cup whole milk
2 tablespoons unsalted butter
1/4 teaspoon freshly ground pepper

1. Heat 3 tablespoons butter and oil in large skillet over medium heat until butter is melted. Add onions; stir to coat with butter mixture. Cover and cook 10 minutes or until onions have wilted, stirring occasionally. Remove cover; increase heat to medium-high. Sprinkle with sugar; stir to combine. Cook 25 to 30 minutes or until onions are deep golden brown, stirring frequently. If necessary, reduce heat to medium to keep onions from sticking. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. (Onions can be made up to 3 days ahead and refrigerated or up to 2 months ahead and frozen.)

2. Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch. Add 2 teaspoons of the salt. Bring to a boil over medium-high heat. Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with fork. Drain. Return to saucepan; cover to keep warm.

3. Meanwhile, place milk and 2 tablespoons butter in small microwave-safe cup. Heat 30 to 60 seconds or until butter is melted and milk is hot. Reheat caramelized onions over medium heat until hot. Press potatoes through potato ricer into medium bowl or mash using potato masher. Stir in milk mixture until potatoes are creamy. Stir in caramelized onions, remaining 1 teaspoon salt and 1/4 teaspoon pepper.

10 (3/4-cup) servings

PER SERVING: 285 calories, 10.5 g total fat (4.5 g saturated fat), 4.5 g protein, 45 g carbohydrate, 20 mg cholesterol, 845 mg sodium, 5.5 g fiber