- 3 pounds russet potatoes, peeled and quartered
- Salt and freshly ground black pepper
- 3/4 cup milk
- 8 tablespoons unsalted butter, cut into pieces
- 2 tablespoons olive oil
- 1 large yellow onion, halved and quartered
- 3 1/2 ounces Roquefort cheese, crumbled
- Place potatoes in a large saucepan of cold salted water. Bring water to a boil. Reduce to a simmer, and cook until potatoes are fork – tender, about 20 minutes. Warm milk in a small saucepan. Drain potatoes, and return to the pan. Add warm milk, butter, salt, and pepper.
- Mash the mixture with a potato masher until all the liquid is incorporated and the butter has melted. Transfer mixture to a metal mixing bowl. Cover with aluminum foil; set over double boiler to keep warm.
- Meanwhile, heat olive oil in a large skillet on medium heat. Add onions, and saute, stirring often, until golden brown, 10 to 12 minutes.
- Adjust the seasoning of potatoes with salt and pepper, if desired. Transfer the potatoes to a serving dish. Spoon the onions over the potatoes, and crumble Roquefort cheese over the top. Serve immediately.