grannie's mashed potatoes

I know, your wondering what is so special about grannie's mashed potatoes... let me tell you and show you. Fist of all this recipe is going to be key when the time comes to prepare the infamous potato perogie's, because if you didn't already know it's all about the filling.

Ingredients
8-10 medium sized Idaho potatoes
1 yellow onion
salt/ground black pepper
corn oil

Peal and wash the potatoes and cut into quarters. Place quartered potatoes into boiling pot of water with 2 tablespoons of oil and tablespoon salt - cover and let cook for approximately 30 minutes.

While the potatoes are boiling take the onion and dice finely and place in medium frying pan coated with corn oil (about 4 tablespoons) add a teaspoon of salt and half a teaspoon of sugar. Cook on medium heat stirring occasionally until onions turn golden brown. Here is where it gets interesting. When the the onions become golden brown remove pan from heat and let onions continue cook/brown in the pan, they will also suck up all the oil.















When the potatoes are ready drain through screen/colander to remove excess water. Place back into the pot and add all the contents of the frying pan, onions and oil. Start mashing and add salt and pepper to taste. Continue mashing and tasting, adding salt and pepper as needed.

















When complete the potatoes will be smooth and delicious. As I said before, this will the filling for the perogie's which I will post soon. But it tastes incredible on its own as a side to any dish.

Coming soon, a grilled eggplant salad with a twist.

Until next time... keep on cooking.