Ingredients:

• 2 pounds (about 4 large) russet
  potatoes, peeled and cut into 1-inch cubes
• 1/2 cup red onion, finely chopped
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup whole milk or half-and-half
• Salt and black pepper, to taste.
• Chopped fresh chives or parsley for garnish (optional)
• 2 tablespoons fresh thyme leaves, chopped

Instructions:

1. Place the peeled and cubed potatoes in a large pot of cold, salted water.
2. Bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 15-20 minutes, or until they are tender and easily pierced with a fork
3. While the are cooking, heat 2 tablespoons of unsalted butter in a skillet over medium heat
4. Add the finely chopped red onion and sauté for about 5-7 minutes, or until the onion becomes soft and slightly caramelized. Remove from heat and set aside.
5. Using a potato masher or a ricer, mash the cooked potatoes until they are smooth and free of lumps.
6. Mix the sautéed red onion and the remaining 2 tablespoons of unsalted butter into the mashed potatoes until the butter is fully melted and Incorporated.
7. Gradually add the whole milk or half-and-half while continuing to mash and mix. Adjust the amount of milk for your desired consistency. Season the mashed potatoes with salt and black pepper to taste. Taste as you go to achieve the level of seasoning you prefer.
8. If desired, garnish the red onion mashed potatoes with chopped fresh chives or parsley for added flavor and presentation.
9.  Transfer the creamy mashed potatoes with red onion to a serving dish and serve them hot. Enjoy!