hi, would like any tips or advice you have when cooking fried onions caramelized probably or if there are any ideas you have, also mashed potatoes is there any special ways or ingrediants you have when cooking mashed potatoes any tips welcome thanks
yeah i know great question!!!!!!! very interesting isnt it 
thanks will defo try that
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For the onions just give them time. If you turn the heat up high they will burn before they get all nice and caramelized. They do take a while so just be patient.
Now for the taters:
Mashed Potato Tips:
1. Start with russets, Idaho etc.. Just a plain basic potato, no need for red potatoes, or Yukon golds etc… Just stay with the classics here.
2. Don’t over boil the potatos the way to tell when they are done is just when a fork can be poked all the way thru a potato with out any force.
3. Drain well or you will have a thin watery mashed potato.
4. When you emtpy your potatos back into the bowl to mash, weather you hand mash or use a mixer just mash the potatos and seasonings without the butter and milk first. Then when you get the consistentcy you want add some milk and butter and stir/fold it in. Potatos can sometimes get a glue like consistentcy due to the starch, mixing them "dry" frist helps to prevent that.
Seasoning ideas.
I like to use white pepper in my potatos, but don’t use as much it’s very strong.
I also like garlic powder/salt, onion powder/salt, and celery salt.
If they taste a little bland add a dash or two more salt, the salt helps to bring out the buttery, creamy-ness of the potatos.
Cream is good in mashed, and I also like to use evaporated milk, it has a nice consistency with out being to overboard and is realitivley cheap.
You can also add cream cheese, ricota cheese, sour cream, and I haven’t tried feta yet but now I want to. Buttermilk is good too.
Good Question man.
1 important ingredient = TIME
Do not rush it. I like to put just a little bit of water into a saute pan with the chopped onions and salt them well and cover them on medium-high heat. The water should be just enough so that they don’t scorch and burn while the onions cook, but not so much that you’re boiling the onions. This step helps to get the onions fully cooked and soft before you turn up the heat and start the carmelization process.
As the onions become translucent and more see-through, I take off the cover and stir as the rest of the water evaporates on HIGH heat. Then I add some olive oil and stir it around a bit and then let it sit before stirring and cooking more until they are all dark goldeny brown and sweet.
Also, yellow onions work best for this, and of course, using a non-stick pan makes it the easiest. If you don’t like to use non-stick pans, then I recommend doing the water cooking phase until the onions are soft and well cooked before going to the carmelization phase. And, while browning, constantly move the onions around so they don’t stick and burn.