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 potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook 15–20 minutes until very tender.
- While potatoes cook, melt 2 tablespoons butter in a skillet over medium heat. Add red onion and cook 5–7 minutes until soft and lightly caramelized. Remove from heat.
- Drain potatoes well and return to the hot pot for 1 minute to remove excess moisture. Mash until smooth.
- Add remaining butter and warm milk, then fold in the cooked onion, salt, and black pepper.
- Transfer to a serving bowl and garnish with chives or parsley.
