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250-g block cream cheese
6 onions
1/4 cup butter, at room temperature
2 tbsp granulated sugar
2 tsp salt
8 large potatoes
2 cups milk, preferably 2%
1/2 tsp freshly ground black pepper, optional
Cut cream cheese into small cubes. Let stand at room temperature while preparing other ingredients. Slice onions in half lengthwise. Place cut side down on a cutting board and thinly slice. Melt butter in a large frying pan set over medium heat. Add onions. Sprinkle with sugar and 1 tsp (5 mL) salt. Cook, uncovered and stirring occasionally, until onions have taken on a caramel colour. This will take 30 to 40 minutes. Volume decreases during cooking.
While onions are cooking, peel and cut potatoes in half. Place in a large saucepan or pasta pot. Cover with water. Cover and bring to a boil over high heat. Then reduce heat to medium and boil gently, partially covered, until potatoes are fork-tender, 25 to 30 minutes. A few minutes before potatoes are done, pour milk into a large microwave-safe bowl. Microwave on medium until hot, 2 to 3 minutes. Whisk in cream cheese until evenly mixed.
When potatoes are cooked, drain well. Mash potatoes in saucepan using a potato masher or put through a ricer, then return to saucepan. Stir milk mixture and remaining tsp (5 mL) salt and pepper into potatoes. Spoon potatoes into a large serving bowl and top with onions or serve onions on the side in a small bowl.
Calories 254, Protein 5.6g, Carbohydrates 32.2g, Fat 12.1g, Fibre 2.4g, Sodium 510mg.
These mashed potatoes are extra rich thanks to cream cheese and caramelized onions, which add toasty sweetness. The onions are flavour-intense, so instead of stirring them in, you may want to serve them on the side. Love caramelized onions? Double the onion recipe.
Prepare onions. Cover and refrigerate up to 3 days. Reheat, covered, in microwave, stirring occasionally, until warm. Add a little water, if needed.