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Ingredients:

2 1/2 pounds large russet potatoes, peeled, quartered
2 tablespoons vegetable oil
1 cup diced yellow onion
1/2 cup butter (1 stick), cut into 1-inch pieces
3/4 cup milk
2 tablespoons minced fresh sage
salt and *pepper, to taste

Add the potatoes to a large saucepan and fill with enough cold water to cover potatoes by 2-inches. Add a tablespoon of salt to the water and bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and simmer until the potatoes are just tender. While the potatoes are cooking, add the oil and onions to a skillet, and saute over medium heat until onions soften and turn golden brown. When potatoes are done, drain well and add back to the pan. Place the pan on a very low flame for 1 minute to dry the potatoes. Add the butter and mash briefly to break up the potatoes. Add the milk, onions, sage, salt, and pepper to taste; and mash until smooth and fluffy. * freshly ground black pepper, white pepper, or cayenne pepper can be used according to desired taste and appearance.


Source: americanfood.about.com

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