Stuffing Mashed Potatoes

• 6 medium to large unpeeled new potatoes, cut into rough 1" chunks
• 2 large yellow onions, diced
• 6 cloves garlic, minced
• 1 cup half-and-half
• 6 tablespoons butter
• 4 tablespoons butter
• 2 tablespoons Old Bay seasoning
• 2 tablespoons fresh rosemary, ground or chopped super fine in a food mill
• Kosher salt to taste (1-3 tbspns usually works)
• fresh cracked pepper to taste
• 1 1/2 cup fresh grated pecorino romano cheese
• 6 oz beer (1/2 bottle - any type)
• 2 cups mixed shredded mozzarella & cheddar cheeses

1. Preheat oven to 425.
2. Begin boiling enough water to cover potatoes. While water is coming to a boil, melt 4 tbspns butter in a large flat-sided saute pan over medium-low heat. When butter is melted, add onion and garlic and caramelize over medium-low heat, stirring every couple of minutes. When water boils, add potatoes. Continue to stir onion/garlic mixture. Boil potatoes until they are fork tender. When onion/garlic begins to leave brown on bottom of pan, deglaze with a splash of beer, stir until liquid is absorbed, splash more beer, repeat until onions are brown and caramelized, and all of the beer is absorbed. Remove from heat and set aside. Drain potatoes and immediately place in bowl of stand mixer (or regular bowl for hand mixer or manual mashing). Turn on mixer (or begin mashing by whatever means you choose) and add reserved onion/garlic and all remaining ingredients except the shredded mozz/cheddar. Let mixer keep mixing at medium speed for about 4 minutes, until everything is well incorporated.
3. Spoon mixture into 9"x11" ovenproof casserole dish, spreading evenly, and cover with shredded mozzarella/cheddar mix. Bake at 425 for about 30 minutes, or until cheese has browned nicely. Serve. Eat. Enjoy.

potatoes, yellow onions, garlic, butter, butter, bay seasoning, fresh rosemary, kosher salt, fresh cracked pepper, fresh grated pecorino romano cheese, mozzarella

Taken from www.epicurious.com/recipes/member/views/stuffing-mashed-potatoes-1261181 (may not work)