6 tbsp butter, (divided, 1 tablespoon and 5 tablespoon portion)
1 onion, small, (white or yellow onion, finely diced)
3 lb russet potatoes, (peeled, rinsed, and diced into 1-inch cubes)
water, (enough to cover the diced potatoes with 1 inch over)
2 cup milk
salt, (to taste)
pepper, (to taste)
1 cup cheddar cheese, (optional - grated)
2 bacon , strips, (optional - crisped then crumbled or chopped)
2 green onions, (optional - green parts only, chopped)
In a large stockpot melt the first 1 tablespoon portion of butter and saute the diced onion until tender and translucent. Transfer to a bowl.
Add the diced potatoes and enough water to cover the potatoes with about an inch of excess water. Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes or until the potatoes are fork-tender.
Drain off most of the water once the potatoes are tender, leaving about ½-inch of water in the pot with the potatoes.
Return the sauteed onion, then add the remaining 5 tablespoons of butter, salt and pepper, and milk. Gently mash the cooked potatoes.
Continue cooking on low heat for 5 minutes before serving, top with cheese, bacon, and green onion if desired.
Sugar: 6g
:
Calcium: 268mg
Calories: 415kcal
Carbohydrates: 47g
Cholesterol: 28mg
Fat: 20g
Fiber: 3g
Iron: 2mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 3g
Potassium: 1115mg
Protein: 13g
Saturated Fat: 8g
Sodium: 307mg
Vitamin A: 864IU
Vitamin C: 15mg
