Mashed Potatoes with Caramelized Onions
Coax a caramelized flavor out of onions simply by cooking them in butter until they are soft and golden brown. Add them to mashed potatoes for a holiday side dish that will have dinner guests raving.
Recipe from Better Homes and Gardens
3 pounds russet (baking) potatoes, peeled and quartered
1 teaspoon salt
2 tablespoons olive oil
2 large yellow onions, peeled and cut into thin wedges (about 2 cups)
1/4 cup butter or margarine, softened
2 tablespoons snipped fresh sage or 1 tsp. dried sage, crushed
1/4 teaspoon freshly ground black pepper
1/2- 3/4 cup half-and-half, light cream, or milk
1 ounce aged white cheddar cheese, shaved into thin shards with a vegetable peeler
In a large saucepan cook potatoes and 1/2 teaspoon of the salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain.
Meanwhile, in a large skillet heat oil. Stir in the onion wedges. Cook, uncovered, over medium heat for about 20 minutes or until onions are tender, stirring frequently. (If necessary, reduce heat to medium-low to prevent too much browning before onions are tender.) Increase heat to medium-high and cook about 5 minutes more or until onions are golden brown, stirring frequently.
Mash drained potatoes with a potato masher. Add butter, sage, remaining 1/2 teaspoon salt, and pepper. Gradually beat in enough half-and-half to make mixture light and fluffy.
Mound potatoes in a serving dish. Top with onions and cheese shards; serve immediately.
Makes 10 to 12 servings
Per Serving: cal. (kcal) 187, Fat, total (g) 10, chol. (mg) 21, sat. fat (g) 5, carb. (g) 20, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 4, vit. A (IU) 243, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 309, Potassium (mg) 555, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet