Mashed potatoes are true comfort food, and with this recipe anyone can eat them, no matter what allergies they have.

INGREDIENTS | SERVES 6

• 6 russet potatoes, peeled
• 2 tablespoons olive oil
• 1 onion, chopped
• ½–1 cup Chicken Stock
• ½ teaspoon salt
• ⅛ teaspoon white pepper

1. Cut potatoes into chunks and place in large pot. Cover with water and bring to a boil over high heat. Reduce heat to low, cover pot, and simmer 9–15 minutes, or until potatoes are tender when tested with knife.

2. Meanwhile, in small saucepan, heat olive oil over medium heat. Add onion; cook and stir until onions start to brown and caramelize, about 10–12 minutes.

3. When potatoes are cooked, drain and return to the hot pot. Set over medium heat and shake a few minutes to dry potatoes.

4. Add onion mixture and mash with a potato masher.

5. Gradually beat in enough Stock until the potatoes are light and fluffy. Add salt and pepper to taste. Serve immediately.

Calories: 204.96
Fat: 5.00 grams
Saturated Fat: 0.75 grams
Carbohydrates: 37.09 grams
Sodium: 508.73 mg