Caramelized Vidalia Onion Mashed Potatoes

Slowly caramelized onions lend a touch of sweetness (and plenty of interest) to creamy mashed potatoes.

Note: You may prepare the potatoes up to two days in advance. Store them in the refrigerator and microwave them, covered, for about 8 minutes before serving. If they seem a little dry, add additional milk in 1/4 cup increments.

Special equipment: Potato masher

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 40 minutes

• 2 1/2 pounds Yukon gold potatoes, peeled and cut into large, even chunks
• Kosher salt
• 7 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 large Vidalia onions, thinly sliced (about 4 cups)
• 1/4 teaspoon sugar
• Freshly ground black pepper
• 1 cup whole milk
• 1/2 cup sour cream
• 4 ounces cream cheese

Procedures

1. Cover potatoes with salted water in a large pot. Bring to a boil over medium-high heat. Simmer uncovered until tender, 15 to 20 minutes.
   
2. Meanwhile heat 2 tablespoons butter and olive oil in a large sauté pan over low heat until melted. Add onions, cover, and cook, stirring periodically until soft and translucent, about 15 minutes. Remove cover, add sugar, season with salt and pepper and stir. Raise meat to medium-high and allow to caramelize, stirring often and adding water a tablespoon at a time if onions begin to burn, about 15 minutes longer
   
3. When potatoes are done cooking, drain in a colander and return to pan. Add remaining 5 tablespoons butter, milk, sour cream and cream cheese. Mash potatoes by hand using a potato masher, leaving some texture. Season to taste with salt and pepper.
   
4. Fold in onions. Taste and adjust seasonings, if needed. Serve immediately, or store in the refrigerator for up to two days and reheat in a covered heavy dish in the oven or on the stovetop over low heat, stirring frequently.

Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg

Special equipment: Potato masher or food processor

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 3 tablespoons olive oil
• 2 medium garlic cloves, finely minced (about 2 teaspoons)
• 2 (15-ounce) cans white beans, drained and rinsed
• 1/2 cup heavy cream
• 3 ounces grated sharp white cheddar cheese
• 2 ounces grated Parmesan (plus more for serving)
• Kosher salt and freshly ground black pepper
• 3 cups finely shredded kale
• 2 teaspoons juice from 1 lemon
• 4 eggs
• 1/4 cup finely sliced scallion whites and light greens

Procedures

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add garlic and cook until aromatic, about 1 minute. Add beans, cream, and 1/2 cup water. Bring to a simmer, then mash beans lightly with a potato masher. Add water until a loose, porridge-like consistency is reached. Stir in cheddar and Parmesan cheese and season to taste with salt and pepper. Keep warm.
   
2. Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add kale, season with salt and pepper, and cook, tossing and stirring frequently, until wilted and starting to crisp, about 4 minutes. Stir in lemon juice and transfer to a bowl.
   
3. Heat remaining tablespoon oil in skillet over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes.
   
4. To serve, stir half of scallions in white beans and adjust consistency with water as necessary. Transfer to warm bowls, top with sautéed kale then with a fried eggs. Sprinkle with remaining scallions and grate some Parmesan over the top. Serve immediately.