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Baked Potato Mashed Potatoes

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“This is a recipe for french onion mashed potatoes, in which I, again, added my own twist. The trick to this is to keep everything hot throughout the entire process.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the potatoes & cut them into halves or quarters, depending on size.
  2. Put in a large pot of water with a pinch of salt. Bring to a boil, then cook approximately 20 minutes until the potatoes are tender.
  3. In small pan, heat the milk & 4 tablespoons of the butter. Cook until melted & warm.
  4. In separate pan, sauté the onions in remaining 2 tablespoons of butter until caramelized to a golden brown. Add the sherry to the pan & sauté another 2 minutes until liquid evaporates.
  5. Drain potatoes. Add the milk/butter mixture & start mashing. Season with salt & pepper, then add onions.
  6. Fold in the cheese.
  7. Remove from the heat. I recommend dishing up single servings & adding the remaining ingredients to those. You may also exclude the last 3 ingredients and simply top with gravy.

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