Mashed Potatoes & Onions (Lee Bailey) - xposted

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Mashed Potatoes & Onions (Lee Bailey)

 

Recipe By :Lee Bailey's - The Way I Cook

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

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9 medium white potatoes -- peeled and quartered

1 teaspoon salt

3 cups finely chopped onions

6 tablespoons unsalted butter

3/4 cup milk

or a combination of milk and light cream

 

Put potatoes in water to cover and add the salt. Bring to a boil, then turn

down to a simmer. Test potatoes for doneness after 20 minutes.

 

While potatoes are cooking, saute onions carefully in 3 tablespoons of the

butter until translucent and just turning golden. Set aside.

 

In another saucepan, melt remaining butter and add milk to it. Set aside

and keep warm.

 

When potatoes are done, drain them and put back into the pan. Cover pan

with a folded tea towel and set over the lowest possible heat for 5 minutes

to dry out somewhat. Shake once or twice to prevent sticking. Mash potatoes

with the butter-milk mixture ( " I think a hand masher gives the best

results " ) and then fold in onions. Add more salt if necessary. This can sit

in a pan of hot water for a few minutes, but don't make it wait too long.

Serves 6.

 

Typos by Brenda Adams <badams007

 

Source:

" Lee Bailey's_ The Way I Cook_ pg 186 (1996) "

 

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NOTES : " Potatoes can be successfully combined with many other vegetables,

from celery root to turnips, or combinations of several. When this is done,

they are usually boiled or steamed separately and then mashed together.

Here the onions are sauteed in butter first, which gives them a marvelous

flavor (this is my friend J.R.'s idea). "