Mashed Sweet Potatoes with Caramelized Onions

Cutting the potatoes into small cubes before boiling prevents them from becoming waterlogged and results in a lighter, fluffier result.

Ingredients:
1/2 cup butter
2 lb. yellow onions, peeled, halved, and thinly sliced
       (7 cups)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 lb. sweet potatoes or white potatoes, peeled and cut
        into 1/2-inch cubes (about 10 cups)
1/2 cup milk
1/3 cup dairy sour cream
Salt and ground black pepper

Directions:
1. To caramelize the onions, in a large skillet heat 1/4 cup of the butter. Add the onions and cook, stirring frequently, about 30 minutes or until golden brown. Season with the 1/2 teaspoon salt and black pepper. Remove from heat; set aside.
2. Meanwhile, cook the potatoes in a large pot, covered, in lightly salted boiling water for 12 minutes or until tender; drain.
3. Add the remaining 1/4 cup butter to the pot the potatoes were cooked in and let melt. Return potatoes to the pot and mash with a potato masher until smooth. Stir in the milk and sour cream. Season to taste with salt and black pepper. Stir in caramelized onions, reserving a few onions for garnish. Cook and stir over low heat until heated through. Transfer to a serving dish. Top with reserved onions.                               (Makes 8 to 10 servings.)

Make-ahead: Prepare potatoes through step 3, stirring in the caramelized onions, but do not heat through. Transfer to a 2½- to 3-quart casserole. Cover and chill in the refrigerator up to 24 hours or until ready to serve. Before serving, bake potato-onion mixture in a 325ºF oven for 55 to 60 minutes or until heated through.

(Recipe taken from Better Homes and Gardens' Best-Loved Recipes 2006 Cookbook.)