Ingredients:
2 lbs russet potatoes, peeled and cut into chunks
1/3 cup half-and-half
2 tablespoons butter
1 -2 tablespoon coarse grain mustard
1/4-1/2 cup caramelized onions
salt and pepper
Directions:
Boil potatoes in a large saucepan over medium heat in salted water to cover for 15 to 20 minutes, or until tender.
Drain water. Return to pan to heat for 1 to 2 minutes, shaking occasionally to dry out any remaining water.
Add the half-and-half and butter, and heat over medium heat just until the milk starts to simmer.
Remove from heat. Add the mustard and onions and mash to desired consistency. Taste and add more mustard if necessary.
Add salt and pepper to taste. Serve hot.
Note: To caramelize onions, heat 1 Tbsp olive oil in a heavy-based skillet. Add 1 thinly sliced medium yellow onion. Cook and stir over medium heat for 5 minutes until onion starts to soften. Lower heat and sprinkle with 1/4 tsp salt and a pinch of granulated sugar. Cook 20 minutes or until deep golden brown, stirring frequently. Lower heat if necessary to keep onions from burning. These freeze beautifully, so you can make extra to freeze for later use.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.