French Onion Mashed Potatoes

2 pounds Yukon Gold potatoes
Salt to taste
6 tablespoons butter
1/2 cup milk or half-and-half
2 cups chopped onion
1/4 cup dry sherry
1/4 teaspoon white pepper
3/4 cup shredded Gruyere cheese
Minced chives for garnish

Cut Washington grown Yukon Gold potatoes in half if they are large. Leave skin on. Put in a large pot of water with a pinch of salt. Bring to a boil, then cook 20-30 minutes until potatoes are tender. Use a fork to make sure they are tender all the way through.

In a small saucepan, heat the milk and 4 tablespoons butter. Cook until the butter melts and the milk is warm.

Saute the onions in 2 tablespoons butter until caramelized to a golden brown. Then add the sherry to the pan (optional) and saute another 1-2 minutes until the liquid has evaporated.

Drain the potatoes. Add the hot milk and butter mixture and start mashing. You can also do this in a mixer. Season with salt and white pepper, then add the onions.

Fold in the cheese and top with chives.

Serves 4-6.