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Ingredients
- 1 block cream cheese 8 oz.
- 6 onions
- 1/4 cup butter -- (50 mL) at room temperature
- 2 tbsp granulated sugar -- (30 mL)
- 2 tsp salt -- (10 mL)
- 8 large potatoes
- 2 cups milk -- (500 mL) preferably 2 per cent
- 1/2 tsp freshly ground black pepper (optional) -- (2 mL)
Preparation
Step 1
1. Cut cream cheese into small cubes. Let stand at room temperature while preparing other ingredients. Slice onions in half lengthwise. Place cut side down on a cutting board and thinly slice. Melt butter in a large frying pan set over medium heat. Add onions. Sprinkle with sugar and 1 tsp (5 mL) salt. Cook, uncovered and stirring occasionally, until onions have taken on a caramel colour. This will take 30 to 40 minutes. Volume decreases during cooking.
2. While onions are cooking, peel and cut potatoes in half. Place in a large saucepan or pasta pot. Cover with water. Cover and bring to a boil over high heat. Then reduce heat to medium and boil gently, partially covered, until potatoes are fork-tender, 25 to 30 minutes. A few minutes before potatoes are done, pour milk into a large microwave-safe bowl. Microwave on medium until hot, 2 to 3 minutes. Whisk in cream cheese until evenly mixed.
3. When potatoes are cooked, drain well. Mash potatoes in saucepan using a potato masher or put through a ricer, then return to saucepan. Stir milk mixture and remaining tsp (5 mL) salt and pepper into potatoes. Spoon potatoes into a large serving bowl and top with onions or serve onions on the side in a small bowl.