Buttermilk chive mashed potatoes with peas and caramelized onions

1. 1. In a medium sauté pan, over medium-low heat, melt the butter. Add the onions and cook, stirring often, about 20 minutes or until golden brown. Set aside.

2. 2. Peel the potatoes and cut into large, even pieces. In a large pot, cover the potatoes with salted water and bring to a boil. Cook the potatoes until soft when tested with a fork, 15 to 20 minutes. Drain.

3. 3. Force the potatoes through a ricer if you have one. If not, use a mixer or hand masher to mash the potatoes. Add the caramelized onions and buttermilk and beat until light and fluffy. (You can use a little more buttermilk if necessary to bring about the desired consistency.) Stir in the peas and half the chives. Season with salt and pepper.

4. 4. Serve in a large bowl sprinkled with the remaining chives.