Mashed potatoes with caramelized onions and chopped dill were a favorite at my mother's table. We made a meal of them, especially during Lent, washed down with a cold glass of buttermilk. I've updated this recipe a little by adding the buttermilk directly to the potatoes, which I leave a little chunky.
Leftovers can be formed into patties, dusted in flour or bread crumbs and baked or fried, and served as a starch or with eggs for breakfast.
Makes 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 6 large red potatoes, peeled and cut into medium chunks
- 1 cup caramelized onions
- 1 teaspoon salt
- 1 cup buttermilk, warmed
- 2 tablespoons chopped fresh dill
Preparation:
- In a large pot of salted water, boil potatoes until tender. Drain. Return to pot and set over low heat for a few minutes to evaporate any remaining water. Remove from heat.
- Mash potatoes, leaving them a little chunky. Add caramelized onions, salt, buttermilk and dill. Mix until all ingredients are well incorporated.
- Transfer potatoes to a serving dish. Mashed potatoes with onion and dill go great with pork, sausage and ham, or are terrific all by themselves as a meatless dish.
