For use in Maple-Glazed Salmon
2 Medium Onions
2T Olive Oil
2lbs Red Potatoes
2/3 Cup Milk (warmed)
2T Unsalted Butter
Coarse salt and freshly ground white pepper, to taste
1. Preheat oven to 375°F. Toss the chopped onions with olive oil and bake for 15 minutes, until soft.
2. Purée onions in a blender.
3. Cover potatoes with water in a medium saucepan and boil until tender when pierced with a fork.
4. Put drained, warm potatoes in a mixing bowl. Add milk and butter, and mash with an old-fashioned potato masher. Season to taste.