“Dry” Mashed Potatoes with Onions

PotatoesFound a great new recipe for mashed potatoes while making pierogies last weekend. It uses onions sauteed in butter, but no milk.  The texture is not as creamy as the kind with milk, but the flavor is out of this world. Yum!

  • 3 potatoes the size of your fist
  • 1 small onion
  • 1-2 Tbl butter
  • salt & pepper (start with 1/4 tsp of each)

Cut the potatoes into 1″ cubes, cover with cold water, and boil until soft. (I usually put some additional salt in the cooking water.)

Dice the onion and sautee in melted butter until translucent.

Drain the potatoes and mash  in the onions, butter, salt and pepper.  I use a masher; haven’t tried it with electric beaters. This recipe seems to favor a heavy-handed approach to the S&P.

That’s it! Really astoundingly delicious for something so simple.  It’s also very convenient for us; we don’t keep milk (or milk equivalents) on hand, and I hate opening a container if I only need 1/2 cup.

 

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1 Comment

  1. Momster said,

    February 26, 2011 at 12:06 pm

    If you need to moisten anything mashed (potatoes, parsnips, carrots) add a little chicken stock. Good boxed is fine. I freeze some stock in a plastic ice cube tray then pop them into a container. If you need a few tablespoons, just grab a “cube” from the freezer and toss it in the hot “mash”. Hand mashing is better than beating as beaters will turn the starch to glue. Bon appetit!


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