Makes 10-12 servings. Difficulty
3 lbs. russet potatoes, peeled and cut into 1 inch pieces 1 teaspoon salt 2 Tablespoons olive oil 2 large yellow onions, thickly sliced 1 teaspoon sugar 1/4 cup unsalted butter 1/2 to 3/4 cup milk Salt
Place the potatoes in a large saucepan and cover with water. Season with salt and bring to a boil. Cook for 20 to 25 minutes or until tender; drain.
Meanwhile, in a large skillet heat the oil. Add the onion wedges and sugar and cook, uncovered, stirring occasionally, over medium heat for about 20 minutes or until the onions are tender. Increase the heat to medium high and continue to cook, stirring frequently, for about 5 minutes longer or until the onions are golden brown.
Mash the drained potatoes with a potato masher. Add the butter and milk. Continue to mash until light and fluffy. Season to taste with salt.
Mound the potatoes in a serving dish and top with caramelized onions.