Potatoes à la j'aidit

Ingredients

• 1 large onion Bombay onion (A large, mild Indian onion; a large sweet onion is the closest modern substitute. To be boiled whole and very soft.)
• 4 times the bulk of the onion potato (Use a floury variety such as Maris Piper or Russet for best results. Peeled, boiled, and kept hot. The volume of potato should be roughly four times that of the cooked onion.)
• 1 to taste butter (Add generously to achieve a smooth, rich mash. Unsalted butter gives the most control over seasoning.)
• 1 to taste milk (Add gradually to loosen the mixture to a smooth consistency before sieving. Warm milk blends more easily.)
• 1 to taste pepper (Freshly ground black pepper recommended.)
• 1 to taste salt (Season carefully, tasting as you go.)

Instructions

1. 1Place the whole Bombay onion, unpeeled or peeled as preferred, in a saucepan of cold salted water. Bring to the boil over medium-high heat, then reduce to a steady simmer. Cook for 25–35 minutes until the onion is completely tender all the way through — a skewer should pass through the centre with no resistance. Drain and set aside briefly, keeping it as hot as possible for the next step.
2. 2While the onion is cooking, peel the potatoes and cut them into even chunks roughly 4 cm across. Place in a separate saucepan of cold salted water, bring to the boil, and cook for 15–20 minutes until completely tender. Drain thoroughly, return to the hot saucepan, and allow to steam-dry for 2 minutes — this removes excess moisture and makes for a smoother result.
3. 3While both the onion and potato are still very hot, peel the onion if not already done and place it in a large mixing bowl. Using a potato masher or a fork, beat and mash the hot onion vigorously until it breaks down. Add the hot drained potatoes and continue to beat and mash the two together until well combined and as smooth as you can get them at this stage. Work quickly to keep everything hot.
4. 4Add a generous knob of butter to the hot mashed onion and potato mixture and stir it in until melted and incorporated. Pour in a little warm milk gradually, beating it in after each addition, until the mixture is smooth and creamy but still firm enough to hold a shape. Season with pepper and salt to your taste, mixing well after each addition. The mixture should be well-seasoned, smooth, and cohesive.
5. 5Set a large fine-mesh sieve or drum sieve over a clean bowl. Working in batches, press the potato and onion mixture through the sieve using the back of a large spoon or a flexible spatula. This removes any remaining fibrous onion pieces and produces an exceptionally smooth, light mixture. Scrape any mixture from the underside of the sieve into the bowl. Discard any fibrous solids left in the sieve.
6. 6Allow the sieved mixture to cool just enough to handle comfortably — it should still be warm. Lightly flour your hands if needed to prevent sticking. Scoop portions of the mixture (roughly the size of a golf ball) and roll each one firmly between your palms into a smooth, round ball. Place the formed balls onto a lightly buttered baking tray or plate as you go. If the mixture is too soft to hold its shape, allow it to cool a little further before rolling.
7. 7Preheat your oven to 200°C (180°C fan / Gas Mark 6). Place the potato balls on a lightly buttered baking tray, spacing them apart so they have room to colour. Brush each ball lightly with a little melted butter to help them colour evenly. Bake in the hot oven for 15–20 minutes until the outsides are golden brown and slightly crisp. Remove from the oven and serve immediately while hot and crisp on the outside.