Recipe: Jack Stein's Mashed Potatoes (with onions and garlic)

JACK STEIN'S MASHED POTATOES

2 1/4 lb Russet potatoes; peeled, cut into 1 1/2-inch pieces
8 tbsp butter
2 large onions, chopped
2 large garlic cloves, chopped
6 tbsp milk (or more)

Cook potatoes in pot of boiling salted water until tender, about 15 minutes.

Meanwhile, melt 2 tablespoons butter in heavy large skillet over high heat. Add onions; saute until golden, about 8 minutes.

Add garlic; saute 30 seconds.

Drain potatoes; return to same pot. Stir over low heat until potatoes appear dry.

Transfer to bowl; add 6 tablespoons milk and 6 tablespoons butter. Using electric mixer, beat potatoes until smooth, adding more milk, if desired. Add onion mixture; beat just until blended. Season to taste with salt and pepper.

Servings: 6
Source: Bon Appetit magazine, November 1994