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:
1. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, lower to a simmer, and cook 15 to 20 minutes, until the potatoes are very tender.
2. While the potatoes cook, melt 2 tablespoons of the butter in a skillet over medium heat. Add the red onion and cook 5 to 7 minutes, until soft and lightly sweet. Remove from the heat.
3. Drain the potatoes well and return them to the hot pot for 1 minute to dry slightly. Mash until smooth. Add the remaining 2 tablespoons butter and the warm milk, then fold in the cooked onion, salt, and black pepper.
4. Spoon into a serving bowl and finish with the chives or parsley.
