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| Mashed Potatoes with Golden Onions and Roquefort |
| The potatoes can be made a day in advance. To reheat them, place them in a bowl, cover the bowl |
| with foil, and set it over a double boiler. |
| 3 pounds russet potatoes, peeled and quartered |
| Salt and freshly ground black pepper |
| 8 tablespoons (1 stick) unsalted butter, cut into pieces |
| 1 large yellow onion, halved and quartered |
| 3 1/2 ounces Roquefort cheese, crumbled (1/2 cup) |
| 1. Place potatoes in a large saucepan of cold salted water. Bring water to a boil. Reduce to a |
| simmer, and cook until potatoes are fork-tender, about 20 minutes. Warm milk in a small |
| saucepan. Drain potatoes, and return to the pan. Add warm milk, butter, salt, and pepper. |
| 2. Mash the mixture with a potato masher until all the liquid is incorporated and the butter has |
| melted. Transfer mixture to a metal mixing bowl. Cover with aluminum foil; set over double boiler to |
| 3. Meanwhile, heat olive oil in a large skillet on medium heat. Add onions, and sauté, stirring |
| often, until golden brown, 10 to 12 minutes. |
| 4. Adjust the seasoning of potatoes with salt and pepper, if desired. Transfer the potatoes to a |
| serving dish. Spoon the onions over the potatoes, and crumble Roquefort cheese over the top. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated