Mashed Potatoes with Caramelized Onions

Directions

1. for onions: slice onions thinly, 1/8 inch or so. Heat a 12-inch frying pan (nonstick is fine) with 1/3 cup of the olive oil. Cook onions slowly on medium high heat until the volume is reduced by about 1/2, and the onions are nicely caramelized. This will take at least 20 minutes. Set aside. Note: this step can be done a day or two ahead. Just refrigerate onions, and bring to temp in a microwave before combining with potatoes.
2. for potatoes: peel and quarter potatoes. Bring to a boil in a large pot filled with salted water. Simmer until a fork goes easily into the potatoes. Drain well. Put the potatoes through a ricer or food mill.
3. Preheat oven to 350 degrees F. Spray a 9x13 baking dish well with oil spray. Add riced potatoes and onions to dish; mix well to combine. Add remaining oil, and mix well. Add chicken broth 1/4 cup at a time until consistency is the right point between dry/stiff and moist/loose. Season with salt and pepper, and taste. Add more oil and/or chicken broth if desired (be mindful that beaten egg will make the mixture a bit looser). Add beaten eggs and mix well to combine. Dot with the optional truffle oil.
4. Bake for 30-45 minutes until potatoes reach an internal temperature of 160 degrees F.