The rich and sweet flavour from caramelized onions will be a pleasant surprise if your children don’t like onions.
3-4 large russet potatoes, peeled and diced
1 Tbsp. canola or olive oil
2 large onions, peeled and chopped or thinly sliced
1/4 cup buttermilk or cream
2 Tbsp. butter
salt and pepper to taste
1. In a medium pot, cover the potatoes with cool water and bring to a boil. Cook for 20 minutes, or until very tender. Remove from the heat, drain and transfer to a bowl.
2. Meanwhile, heat the oil in a medium skillet set over medium-high heat and saute the onions for 10 minutes, until soft and caramelized. Mash the potatoes with a hand-held potato masher or put through a food mill or potato ricer. Add the buttermilk or cream, butter, caramelized onions and salt and pepper to taste and mash or blend until smooth.
Fills about 3-4 dozen perogies.