1kg potatoes, diced to approx 3cm cubes 1 tablespoon of olive oil 80g butter, chopped 2 large onions (400g) thinly sliced 2 teaspoons of brown sugar 2 teaspoons of balsamic vinegar 125ml (1/2 cup) warmed milk 1 tablespoon of dijon mustard
Gather your equipment and ingredients together. Use a brand of potato suitable for mashing like Maris Piper. 20cm pan, large frying pan, potato ricer, knife, cutting board.
Boil, steam or microwave the potato until tender and then drain them.
While they are cooking, heat the oil and 20g of the butter in a large frying pan, cook the onion over a low heat for around 15 minutes, stirring frequently until the onion browns lightly. Now add the sugar and vinegar and cook until the sugar dissolves. Keep stirring.
Mash the potato in a medium size bowl using a potato ricer if you have one, mix in the milk and remaining butter until smooth. Stir the mustard and half of the onion mixture into the mash.
Serve the mash with the remaining onion mixture.
Serves 4