One of the best comfort foods ever. the ultimate side dish to so many meals. The caramelized onions are optional, but add so much flavor.
Got leftovers? (unlikely), try using it as a burek filling (you will only need puff pastry for it, as a part of veggie patties or in shepherd’s pie.
Check out my Shepherd’s pie recipe here (you won’t need to add caramelized onions for this recipe)
https://breakthybread.com/wp-admin/post.php?post=496&action=edit
INGREDIENTS
For the caramelized onions – optional:
1/4 cup oil
1 big onion – thinly chopped
For the mashed potatoes:
6 potatoes washed, peeled and cut to quarters
1 stick butter
Salt and pepper to taste
For garnish:
Fresh chive (optional)
INSTRUCTIONS
Prep the caramelized onions:
Heat oil in a pan and add chopped onions with some salt.
Cook on high heat till golden/ brown.
Reduce the heat and keep stirring occasionally till the onion shrinks and get deep brown caramelized color. If it is getting dry, add some more oil and keep stirring.
Remove from the heat and set aside.
Prep the potatoes:
Place the potatoes in a pot and bring to a boil. Reduce the heat to medium and cover.
Cook for about 30 min, till completely soften.
Drain and mash back to the empty pot, with food mill (best results)/masher/ricer.
Add sliced butter, milk, salt and pepper to taste, and cook on low to medium heat for few minutes, constantly string till all the butter melts. If you like a softer/runnier mash, add some more milk.
Top with caramelized onions and garnish with fresh chive.
Enjoy 
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