1. In a large saucepan cook potatoes and 1/2 teaspoon of the salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain.
2. Meanwhile, in a large skillet heat oil. Stir in the onion wedges. Cook, uncovered, over medium heat for about 20 minutes or until onions are tender, stirring frequently. (If necessary, reduce heat to medium-low to prevent too much browning before onions are tender.) Increase heat to medium-high and cook about 5 minutes more or until onions are golden brown, stirring frequently.
3. Mash drained potatoes with a potato masher. Add butter, sage, remaining 1/2 teaspoon salt, and pepper. Gradually beat in enough half-and-half to make mixture light and fluffy.
4. Mound potatoes in a serving dish. Top with onions and cheese shards; serve immediately.
5. Makes 10 to 12 servings
This free, easy-to-use tool lets you save all your recipes in one place, share them with friends, and more.
try it now| Chicken Tonight! 303 Members | |
| I Love Casseroles 253 Members | |
| Best Ever! 937 Members | |
| Passion for Pie 200 Members | |
| Bar Cookie Extravaganza 224 Members |
Best Mashed potatoes you will ever have!!! The sage adds a nice kick (or cheat and use tube of sage paste) and the onions melt in your mouth(so make extra)!!!
11/11/2009 06:49:51 PM Report Abuse