Masala Mashed Potatoes with Caramelized Onions

1 tablespoon ghee (or butter, or canola oil)

1-2 sweet or yellow onions, thinly sliced

2 pounds potatoes, peeled and quartered

1/3 cup milk

1 ounce cream cheese

2 teaspoons salt

3 tablespoons butter

2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 teaspoon cayenne

¼ cup chopped cilantro (optional)

Heat the tablespoon of ghee in a skillet or wide saucepan over medium-low heat.  Add the onions and cook, stirring often, until the onions are an even golden brown and softened to a marmalade consistency, around 30 minutes or longer.  Stir often and scrape up any brown bits clinging to the bottom of the pan.  Splash a little water into the pan as needed if the onions start to stick.

Meanwhile, boil the potatoes in salted water to cover for about 20 minutes, or until you can pierce them through easily with a fork.

 When the potatoes are cooked, drain and transfer them to a bowl.  Mash the potatoes until smooth, adding the milk, cream cheese, and salt, and incorporating well.

In a small saucepan, melt the butter until it starts to froth. Add the garam masala, turmeric, and cayenne. Cook the spices for a minute or so in the butter, until they are fragrant; be careful not to burn them.  Add the spice butter to the mashed potatoes and mix well.

Stir in the caramelized onions, and top with cilantro if desired.

Serves 4 to 6 as a side dish.

From LickMySpoon.com with many changes