Anchovy Mashed Potatoes

• 6 large russet (baking) potatoes (about 3 1/2 pounds)
• 1 onion, chopped fine
• 3/4 stick (6 tablespoons) unsalted butter
• 8 flat anchovies, rinsed, patted dry, and minced
• 3/4 cup milk
• 1/4 cup heavy cream
• 1/4 cup thinly sliced fresh chives or scallion greens

1. Peel potatoes and cut into 1-inch pieces.
2. In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.
3. In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened.
4. Add anchovies and cook, mashing them, until they dissolve, about 1 minute.
5. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.
6. Force potatoes through a ricer or food mill into pan and stir until smooth.
7. Stir in chives and salt and pepper to taste.

russet, onion, butter, anchovies, milk, heavy cream, chives

Taken from www.epicurious.com/recipes/food/views/anchovy-mashed-potatoes-11639 (may not work)