Mashed Potatoes with Browned Onions

On Sundays I try to make a special dinner for Bubba and the Crew. That's when a casserole or a simple to make meal won't do for me. I make a main-dish meat, vegetable side-dish and either potatoes or a pasta side-dish too. If I feel really ambitious I even make a cake or pie for desert. I feed them a really good Sunday Supper, because the next day is Meatless Monday, and I don't have to feel guilty not making meat for supper.

A caramelized onion topping makes mashed potatoes more irresistible. Who knew that was possible?

 

INGREDIENTS:

• 6 TABLESPOONS BUTTER
• 2 POUNDS SPANISH ONIONS { ABOUT 6 MEDIUM }, EACH CUT IN HALF, THEN THINLY SLICED
• 4 TEASPOONS CIDER VINEGAR
• 6 MEDIUM BAKING POTATOES, PEELED, EACH CUT INTO QUARTERS
• 1 CUP HALF-AND- HALF, WARMED
• 1 1/4 TEASPOON SALT
• 1/2 TEASPOON GROUND WHITE PEPPER

DIRECTIONS:

1. IN A LARGE CAST-IRON SKILLET, MELT BUTTER OVER MEDIUM-LOW HEAT. ADD ONIONS STIRRING TO COAT. COVER AND COOK 10 MINUTES OR UNTIL ONIONS SOFTEN, STIRRING OCCASIONALLY. 
2. UNCOVER; INCREASE HEAT TO MEDIUM AND COOK 15 MINUTES LONGER OR UNTIL ONIONS ARE VERY SOFT, BROWNED AND REDUCED TO 1 1/4 CUPS, STIRRING FREQUENTLY. STIR IN VINEGAR AND SET ASIDE.
3. MEANWHILE, IN A 6-QUART SAUCEPAN, PLACE POTATOES AND ENOUGH WATER TO COVER; HEAT TO BOILING OVER HIGH HEAT.
4. REDUCE HEAT TO LOW; COVER AND SIMMER 15 TO 20 MINUTES OR UNTIL POTATOES ARE TENDER. RESERVE 1/2 CUP POTATO COOKING WATER. DRAIN POTATOES.
5. IN SAUCEPAN, WITH POTATO MASHER, MASH POTATOES UNTIL SMOOTH. GRADUALLY ADD WARMED HALF-AND-HALF, MASHING POTATOES UNTIL FLUFFY. ADD SOME RESERVED POTATO COOKING WATER IF NECESSARY. STIR IN SALT AND WHITE PEPPER.
6. SPOON MASHED POTATOES INTO A LARGE SERVING BOWL; TOP WITH ONION MIXTURE. STIR BEFORE SERVING.

TIP: CONSIDER MAKING EXTRA BROWNED ONIONS--THEY MAY BE AS POPULAR AS THE POTATOES!

ACTIVE TIME: 15 MINUTES
TOTAL TIME: 50 MINUTES
MAKES: 12 SIDE-DISH SERVINGS