Best Croatian Mashed Potatoes ✅

Ingredients

2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL
1 LARGE YELLOW ONION, CHOPPED
2 POUNDS YUKON GOLD POTATOES, UNPEELED, HALVED LENGTHWISE AND SLICED ABOUT ¼ INCH THICK
3/4 CUP WATER
1/2 TEASPOON SALT
4 TABLESPOONS SALTED BUTTER, CUT INTO 4 PIECES
½ TEASPOON SWEET PAPRIKA, SALT AND PEPPER
¼ TEASPOON SALT AND PEPPER
2 TABLESPOONS FINELY CHOPPED FRESH CHIVES, DIVIDED

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until softened and well browned, 22 to 25 minutes. Remove the pot from the heat. Transfer the onion to a small bowl and set aside; reserve the pot.
In a colander under cold running water, rinse the potatoes. Drain well, then add to the pot. Stir in water and salt, then distribute the potatoes in an even layer. Cover and bring to a boil over medium-high. Reduce to medium and cook at a simmer, stirring occasionally, until the slices almost fall apart when poked with a skewer, 18 to 20 minutes.
If there is water remaining in the pot, increase to medium-high and cook, uncovered and stirring often, until no moisture remains. Reduce to low, add the butter and cook, stirring and mashing the potatoes with a spoon, until the butter is melted and incorporated, about 1 minute. Stir in the onion, paprika, and salt and pepper. Stir in half of the chives, then taste and season with salt and pepper. Transfer to a serving dish. Sprinkle with additional paprika and the remaining chives.