Baked Potato Mashed Potatoes

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: 35 mins
• Serves: 4-6

Ingredients

• 2  lbs potatoes, of choice
• 6  tablespoons butter
• 1 1⁄2 cups  chopped onions
• 1⁄4 teaspoon pepper
•  salt
• 3⁄4 cup milk
• 1⁄4 cup cooking sherry
• 3⁄4 cup  shredded mozzarella cheese (optional) or 3⁄4 cup gruyere cheese (optional)
•  minced chives (as desired)
•  bacon bits (as desired)
•  cheddar cheese (as desired)
•  sour cream (as desired)

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.