This is a family favorite and a great stuffing for the Holidays. Here are the directions.
First and foremost, this recipe can be adjusted based on your tastes and dietary needs. It does include a good amount of thyme and margarine, but you can adjust those. Start with two medium sized onions, peel and dice them. Saute these in a pan with olive oil until translucent or even a little crispy. While these are sautéing, take about 8 large Russet potatoes and wash really well in a colander to get off any debris. Then scrub vigorously with a vegetable scrubber. Pat them dry and start the peeling process, but first call for the kids to help! Once they are peeled, rinse them and drain in the colander.
Once the onions are done, put them in a dish and set them aside. Then dice the potatoes into large chunks and boil in a large pot until a fork pieces through them easily. They should be tender. Once they are done, drain them and let them cool. You will need a large bowl to mash up the potatoes. Use a potato masher for this job. You will get a great arm workout in! Once they are mashed well add about one stick (or 3/4 of a stick) of margarine or butter and salt to taste. Mix these well, then add in the onions and a few teaspoons (of Thyme) and be sure they are evenly distributed through out the potatoes. An important step with this recipe and really all recipes is you have to taste it! At this point you may need more salt or thyme, sometimes it’s a personal preference. It is ready to serve or you can use as a stuffing for turkey for your next Holiday meal.