Velvety Mashed Potatoes 

Onions

• 2 lbs yellow onions

• 1/4 cup butter

• 2 tbsp olive oil

• 2 tsp sugar

• 1 tsp salt

• 1/2 tsp pepper

Potatoes

• 3.5 lbs russet potatoes, peeled and cubed

• 1/4 cup butter, cut into cubes

• 8 oz sour cream

• 1/2 cup milk

• 1 tsp salt

• 1/2 tsp pepper

• Prep and chop all onions into thin slices. I did half moons.

• Heat a large skillet over medium heat and add butter and olive oil. Once melted, add in sliced onions and cook for 15 minutes, stirring every 5 minutes.

• After 15 minutes, add sugar, salt, and pepper. Onions will take about an additional 20-30 minutes to caramelize and get brown. Be sure to stir occasionally. Once onions have caramelized, turn off heat and set aside.

• While onions are cooking, bring a large pot of water to a boil. Once boiling add in potato cubes. Bring back to a boil and cook for about 12 minutes or until fork tender. Drain.

• Add drained potatoes back to the large pot and use a potato masher or potato ricer to mash. Add in butter, sour cream, and milk and continue to mash until nice and smooth. Mix in salt and pepper.

• Pour onions and all of the buttery juice into the potatoes and stir until well combined. Taste and adjust salt and pepper if needed.

• Enjoy!