Caramelized Vidalia Onion Mashed Potatoes

Ingredients

• 2 1/2 pounds Yukon gold potatoes, peeled and cut into large, even chunks
• Kosher salt
• 7 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 large Vidalia onions, thinly sliced
• 1/4 teaspoon sugar
• Freshly ground black pepper
• 1 cup whole milk
• 1/2 cup sour cream
• 4 ounces cream cheese

Directions

1. Put the potatoes in a large pot and add salted water to cover. Set it over medium-high heat and bring the water to a boil, then let the potatoes cook uncovered at a steady simmer until they give easily, 15 to 20 minutes.
2. While the potatoes cook, melt 2 tablespoons butter with the olive oil in a large sauté pan set over low heat. Tumble in the onions, put on a lid, and cook, giving them a stir now and then, until they are soft and see-through, about 15 minutes. Take off the lid, sprinkle in the sugar, add salt and pepper, and mix everything together. Turn the heat to medium-high and keep cooking until the onions caramelize, stirring often; if they threaten to scorch, add water a tablespoon at a time. This stage takes about 15 minutes longer.
3. Once the potatoes are ready, pour them into a colander, then move them back to the pan. Add the remaining 5 tablespoons butter along with the milk, sour cream and cream cheese. Mash by hand with a potato masher, keeping a little texture. Taste and season with salt and pepper.
4. Gently fold the onions through the potatoes. Taste again, and tweak the seasoning if it needs it. Serve right away, or refrigerate for up to 2 days; to reheat, warm them in a covered heavy dish, either in the oven or on the stovetop over low heat, stirring frequently.