Ingredients

• 1 tablespoon black mustard seeds
• 2 tablespoons butter
• 3 large onions (coarsely chopped)
• 2 tablespoons sweet Hungarian paprika
• 10 potatoes, peeled and quartered
• 1/2 cup butter (1 stick)
• 3/4 cup sour cream
• 1 egg
• salt, to taste

Instructions

1. Boil peeled and quartered potatoes in salted water till tender.

2. While potatoes are cooking --.

3. Heat skillet. Add mustard seeds. Cover & shake until the popping slows. Add the butter & when melted, add the onions. Cover and cook over low heat for 15 minutes. Uncover, continue cooking over low heat for until very soft, dark & caramelized. Add the paprika. Stir over lowest heat for a minute or two until the paprika has lost its raw taste. Set aside.

4. Back to the potatoes --.

5. Strain off cooking water & mash. Add 1/2c of the sour cream and blend into potatoes. Add the egg into the potatoes and whip. Add the stick of butter & the remaining sour cream to taste. Stir in the onion mixture. Add salt to taste.