SERVES 8
PREP TIME 10 min
COOK TIME 20 min
3 pounds baking potatoes, peeled
and cut into 1-inch pieces
Salt and pepper
2 tablespoons olive oil
1 large onion, quartered lengthwise
and thinly sliced
1 cup half-and-half
In a large Dutch oven over medium-high heat, bring the potatoes, 1 teaspoon
salt and just enough water to cover to
a boil. Reduce the heat to medium-low and simmer until the potatoes are
tender, 15 to 20 minutes. Drain well in a
colander, then return the potatoes to the
same pot.
While the potatoes are cooking, heat
a large cast-iron skillet over medium-high heat until hot, about 5 minutes.
Add the oil and onion. Season with
salt and pepper and cook, stirring
occasionally, until beginning to brown,
about 2 minutes. Reduce the heat to
low and cook, stirring occasionally, until
the onion is very soft, 10 to 12 minutes
more. Remove from the heat and
keep warm.
Using a potato masher, mash the
potatoes. With a wooden spoon,
gradually beat in the half-and-half until
fluffy. Season to taste with salt and
pepper. Stir in the caramelized onion.
