Mashed Potatoes With Herbs

• 5 potatoes, about 2 pounds
• 1 cup thinly sliced onion
• Salt to taste if desired
• 23 cup milk
• 2 tablespoons butter
• 1/4 cup finely chopped chervil (see note)
• Freshly ground pepper to taste

1. Peel potatoes and cut into quarters.
2. Put pieces in kettle and add cold water to cover.
3. Add onion and salt.
4. Bring to boil and let cook 20 minutes.
5. Drain.
6. Meanwhile, bring milk to simmer.
7. Put potato mixture through food mill or potato ricer into hot bowl.
8. Using wooden spoon, beat in hot milk, adding it gradually.
9. Beat in butter, chervil, salt and pepper.

potatoes, onion, salt, milk, butter, chervil, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2354 (may not work)