Recipe: Mashed Potatoes with Caramelized Onions

Mashed Potatoes with Caramelized Onions
Newsgroups: rec.food.cooking/Virginia Simmon

not only low-fat, but absolutely fabulicious:

1 tablespoon olive oil
1 tablespoon butter
4 cups peeled, quartered and thinly sliced yellow onions (1-1/2 pounds)
1 teaspoon sugar
2 pounds unpeeled Idaho potatoes (4-6 medium or 2-3 large potatoes) scrubbed
1 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
1-1/4 cups low-fat milk, heated

In a large skillet, heat oil and butter over high heat until the butter is melted. Add onions and sugar and cook, stirring often, until the onions are deeply browned, about 20 minutes. Set aside. Meanwhile, cook unpeeled, whole potatoes covered with water in a saucepan Bring to a simmer and cook over medium-low heat, covered until the potatoes are very tender when pierced with a skewer, 20-30 minutes. Drain and let cool slightly.

Remove skins with a paring knife and mash as desired. Stir in salt, pepper and just enough hot milk to make the potatoes fluffy but not soupy. Stir in the reserved onions and season with additional salt and pepper, if desired.