Ingredients:

• 1 tablespoon canola oil
• 3 cups diced yellow onion
• 1 tablespoon sugar
• 1/4 cup water
• 2 teaspoons balsamic vinegar
• 1/4 cup (1 ounce) crumbled blue cheese, optional
• Potatoes:
• 4 cups leftover mashed Idaho® potatoes
• 3/4 to 1 cup milk*

Directions:

1. Heat the oil in a large nonstick skillet over medium-high heat. Cook the onions and sugar 10 minutes or until richly browned, stirring frequently.
2. Meanwhile, combine the potatoes and 3/4 cup milk in a medium saucepan over medium heat. Cook 4-5 minutes or until thoroughly heated, stirring frequently. Remove from heat, place in serving bowl, cover to keep warm. (*Note: For a thinner consistency, add an additional 1/4 cup milk.)
3. Add the water and vinegar to the browned onions, cook 30 seconds or until thickened slightly, stirring constantly.
4. Remove from heat and spoon over mashed potatoes. Use salt and black pepper to taste. Sprinkle with crumbled blue cheese, if desired.