Best Mashed Potatoes and Browned Onions


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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3 tbs butter
1 pound Spanish onions (about 3 medium), each cut in half, then thinly sliced
2 tsp apple cider vinegar
3 medium baking potatoes, peeled and cut into quarters
1/2 cup milk, warmed
Salt and freshly ground black pepper


Directions

In a large skillet, melt butter over medium-low heat. Add onions, stirring to coat. Cover and cook for 10 minutes for onions to soften, stirring occasionally. Uncover, increase heat to medium and cook 15-20 minutes more or until onions are browned, stirring frequently. Stir in vinegar and set aside.


Meanwhile, in a 3-quart saucepan, place potatoes in enough water to cover. Heat to boiling over high heat. Reduce heat to low, cover and simmer 20 minutes or until potatoes are tender. Reserve 1/4 cup potato-cooking water. Drain potatoes.


In same saucepan, mash potatoes with a potato masher until smooth. Gradually add warm milk, mashing potatoes until fluffy and adding reserved potato-cooking water as necessary. Stir in salt and pepper to taste. Spoon into serving bowl and top with onion mixture.


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