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8 tablespoons (1 stick) unsalted butter
Melt 1 stick of the butter in a medium-sized heavy-bottomed skillet. Add onions; let sizzle for a minute. Sauté over moderately high flame, stirring occasionally, for about 3 to 5 minutes.
Lower flame to medium-low. Stir in a little salt and pepper, and a pinch of granulated sugar. Continue cooking over medium-low flame, stirring occasionally, until onions are deep brown and almost caramelized (about 30 minutes).
While onions are cooking, boil potatoes. Bring water and salt to boil in large saucepan. Peel and dice potatoes. Put potatoes in saucepan and cook until potatoes are tender (about 15 minutes).
When potatoes are done, turn off flame under pot. Drain potatoes in colander or strainer and transfer to mixing bowl. Mash with potato masher.
Stir in remaining butter, and salt and pepper to taste. Do not be tempted to omit the salt, It will be too bland. Gradually beat in cream. Depending upon the sizes of your potatoes, you may not need the entire cup.
Transfer potatoes to serving dish. Turn off flame under onions and pour caramelized onions over the mashed potatoes. Serve hot.
Poster's Notes:
For those not in New York City, Ratner's is a well-known kosher dairy restaurant in NYC - and I've heard raves about their mashed potatoes. Now I know why.
Posted by Virginia Sauer (Sir Angus), Z'L
Nutritional Info Per Serving: N/A
8 medium-sized sweet onions (e.g., Vidalia), peeled and sliced about
1/4" thick
Salt
Black pepper (preferably freshly-ground)
Pinch of granulated sugar
Cold water
8 baking (Russet) potatoes
8 tablespoons (1 stick) salted butter, room temperature
1 cup heavy cream
These are unequivocally the best potatoes I ever tasted. Although I usually loathe mashed potatoes, I was urged to try these in a restaurant, and could have very happily eaten the entire serving dish meant for eight. I found a similar recipe in Ratner's cookbook, and used that as a starting point to try to replicate the dish I remembered so well. Everyone loves these.