What Is Flig?

This was my mother's mashed potato recipe, and Julie loved it and has adapted it into one of her favorite recipes.

Note: Parve means that there are neither meat nor dairy ingredients, and it may be served at a kosher meal of either type.

Mashed Potatoes (Pareve)

Ingredients

8 large redskin potatoes cut into large chunks (but not peeled)
2 large yellow onions
1 tablespoon vegetable oil
2 cups vegetable broth

Place potatoes in a large pot and cover with water. Boil until potatoes are tender.

Meanwhile, slice the onions very thin and saute in vegetable oil until translucent and very limp. They should be the consistency that you might use (or see) in a liver and onions dish.

When potatoes are done, drain the water and transfer to a large bowl. Add 1/4 cup broth and some of the onions. Beat with an electric mixer. Continue to beat, adding broth and onions until the potatoes are creamy.

Serve hot!

Serves 8

Notes

Use the broth sparingly (you might end up using less than 2 cups, or you might use more—largely depends on the potatoes themselves)