Blue Cheese Mashed Potatoes topped with Caramelized Onions and Mushrooms from Closet Cooking

Blue Cheese Mashed Potatoes
(makes 4+)

1 pound potatoes (peeled if desired and cut into 1 inch pieces)
4 ounces blue cheese (crumbled, room temperature)
2 tablespoons butter (room temperature)
milk to taste (optional)
1 tablespoon parsley (chopped, optional)

1. Boil the potatoes until the potatoes are fork tender, about 20-30 minutes.
2. Drain the potatoes and mash.
3. Mix in the blue cheese, butter and milk to taste.
4. Mix in the parsley.

Caramelized Onions and Mushrooms
(makes 4+ servings)

1 tablespoon olive oil
1 large onion (sliced)
1 tablespoon butter
8 ounces mushrooms (cleaned and sliced)
1 clove garlic (chopped)
1/2 teaspoon thyme (chopped)
salt and pepper to taste
1/4 cup white wine (or broth)

1. Heat the oil in a pan over medium-high heat.
2. Add the onion and cook until it starts to caramelize, about 10-15 minutes.
3. Add the butter and let it melt.
4. Add the mushrooms and saute until they release their liquids, it evaporates and the mushrooms start to caramelize, about 15-20 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Season with salt and pepper.
7. Add the wine, deglazed the pan and cook until it has evaporated.