Mashed Potatoes

Your opinion about mashed potatoes is about to be elevated. This succulent side relies on whipping cream, sour cream, butter, brown sugar, chicken bouillon, soy sauce and chicken broth for its appeal. Get bowled over by the best. Serves 8 Ingredients 6 medium potatoes, peeled and cubed 4 tbsp. butter, sliced 1 tsp. extra virgin olive oil 1 large white onion, diced 1/2 tsp. brown sugar 3 tbsp. whipping cream 1/3 cup sour cream 1/2 cup cream cheese 1 tbsp. light soy sauce 1/4 cup freshly grated parmesan cheese 1 tbsp. chicken bouillon granules 1 tbsp. dried parsley Black pepper to taste Salt to taste Methods/steps Using a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork (about 25 minutes). Drain, then place potatoes back into pot. Meanwhile, heat butter and olive oil in a large skillet over medium heat. Mix in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, (about 20 minutes). Mix in brown sugar. Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Mix in sour cream, cream cheese, soy sauce, parmesan cheese, bouillon granules, and dried parsley. Mix in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve.