Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) butter

  2. 1 pound(s) (about 3 medium) Spanish onions , each cut in half, then thinly sliced 2 teaspoon(s) cider vinegar

  3. 3 medium (about 8 ounces each) baking potatoes , peeled and each cut into quarters 5 cup(s) whole milk , warmed Salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. In 12-inch skillet, melt butter over medium-low heat. Add onions, stirring to coat. Cover and cook 10 minutes or until onions soften, stirring occasionally. Uncover; increase heat to medium and cook 15 to 20 minutes longer or until onions are very soft, browned, and reduced to 3/4 cup, stirring frequently. Stir in vinegar and set aside.

  2. Meanwhile, in 3-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are tender. Reserve 1/4 cup potato cooking water. Drain potatoes.

  3. In same saucepan, with potato masher, mash potatoes until smooth. Gradually add warm milk, mashing potatoes until fluffy and adding some reserved potato cooking water if necessary. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper.

  4. Spoon mashed potatoes into serving bowl; top with onion mixture. Stir before serving.


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