Step-by-Step Instructions

• Begin by peeling the russet potatoes and chopping them into 1-inch pieces. Place the chopped potatoes in a large pot and cover them with cold, salted water.
• Heat the pot over medium-high heat and bring the water to a boil, allowing the potatoes to soak up flavor as they soften.
• Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes. Check their tenderness by piercing them with a fork; they should be fork-tender and easily break apart.
• Drain the cooked potatoes in a colander to remove excess moisture before returning them to the pot.
• While the potatoes are cooking, heat a skillet over medium heat and melt the butter. Add the sliced sweet onions to the skillet and cook, stirring frequently for 15-20 minutes, until they turn golden brown and caramelized.
• With the potatoes back in the pot, add the remaining butter, heavy cream, and season generously with salt and pepper.
• Use a potato masher or a ricer to mash the potatoes until they reach your desired consistency—smooth and creamy or slightly chunky.
• Gently fold the caramelized onions into the mashed potatoes with a spatula until they are evenly mixed.
• Transfer your creamy concoction to a beautiful serving bowl. You can garnish with a sprinkle of fresh herbs or a dash of freshly cracked pepper if desired. Serve warm.