Ingredients:
- ¾ c. unsalted butter
- 2 lg. sweet onions, thinly sliced lengthwise
- ¼ c. Chardonnay
- 6 lg. russet potatoes, peeled and quartered (4 lbs)
- ½ to ¾ c. half and half
- 1 tsp. salt plus more for cooking potatoes
Directions:
Place potatoes in large pot and cover with cold water. Bring
water to boil and add 2 tsp salt to water. Cook potatoes until tender.
Place ½ c. butter and ½ c. half and half in the bottom of a large bowl. Press
the potatoes through a ricer into the bowl. Stir well, seasoning with salt and
adding more cream if necessary, but don’t make too soft of a mash.
While potatoes are cooking, melt remaining ¼ c. butter in a
large nonstick skillet over medium heat. Add the onions and cook until
golden, 10 to 15 minutes. Add the wine and cook until very tender, about 10
minutes longer. (they will be quite dark and caramelized) Toss hot onions
into the potatoes. Enjoy!
Source: Amy D.
Submitted by: Amy D.
Submitted by: Amy D.
