Serves: 4 to 6
Ingredients:
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter, divided
- 1/2 cup finely chopped red onion
- 1/2 cup whole milk or half-and-half, warmed
- 1 teaspoon kosher salt, plus more for the cooking water
- 1/4 teaspoon The Spice Way Black Pepper
- 2 tablespoons chopped fresh chives or parsley
Preparation:
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook 15 to 20 minutes, until very tender.
- While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the red onion and cook 5 to 7 minutes until soft and lightly golden. Remove from heat.
- Drain the potatoes well and return them to the hot pot for 1 minute to dry slightly. Mash until smooth.
- Add the remaining butter and warm milk, then fold in the cooked onions, salt, and black pepper.
- Transfer to a serving bowl and finish with chives or parsley.
