Pork chops, beans, corn and OMG Mashed potato.

Just a prior warning before you read on, if you have issues with cholesterole, fat, or rich food, do -not- make the mashed potato as this recipe says to. It is very rich, and something for 'once in a blue moon' treat type thing, not daily, or even weekly consumption. Something special, not a staple for a balanced and healthy diet. In my opinion at least. I got the recipe from an acquaintence of mine online. I would say friend, but she is liable to smack me if I do.

For the mashed potato you will need:
2 medium- large potatoes
1 or 2 whole brown onions
1 tsp chicken stock (if you cook with salt, if you do not ignore this)
1 egg yolk (discard the white)
1 tsp sour cream
1 tsp mayonaise
1 tsp mustard (spicy or something that is not bland, I used French)
1-2 tsp of butter

Yeah, I know, that is a LOT of stuff for something as basic as 'mashed potato', but this is OMG Mashed potato. It couldn't be -simple- now could it? Peel and quarter the potatoes, or dice them as you want, put them in a pot. Peel an onion, chop off the ends, and put an X in the both ends, to let the juices of the onion to get out into the water. Those that cook with salt, add the chicken stock, or chicken soup powder, to the water now. I don't cook with salt, and so I didn't.

Once the potato and onion are boiling, put your meat on (I had pork chops) and leave it to cook and do it's thing. When the meat is ready for turning, turn it over, and fish out the onion from your potato water. Yes. Fish it out. Use a pair of tongs or whichever. You have a choice here, you can either throw away the boiled onion, dice a fresh onion for frying, or you can chop it up for frying later. I saved it -- I feel funny just throwing away food.

EDIT: I have since been informed that in this recipe the onion is a spice not a 'food' and so it -should- be discarded. Where's the fun in learning if you don't make mistakes? So you'll need an extra onion for dicing and frying later in the recipe. :D

At the same time, put the frozen vegetables on the heat (I had beans and corn) so that hopefully they will reach the boil just before you're ready to serve and you've finished faffing about with the potato. This way the frozen vegetables are thoroughly cooked, but not -over- cooked, retaining a bit of freshness crisp and more flavour.

So, carefully (it's hot!) dice the onion and pulverise it into little squares with the knife. It is soft and squishie, and slightly difficult. A few minutes before you serve, put the onion in to fry, and brown slightly, but do not expect much, most of the juice has gone into the water and the potato. While the onion is frying, drain the water out of the potato, put in the butter and mash it. Mash mash mash!

The sour cream, mustard and mayonaise are added now (clean the spoon off in between to avoid cross contamination, or use different spoons) stir them into the mashed potato. Turn the onion over, toss it so that it doesn't burn.

Crack the shell of the egg, keeping it together, very carefully strain the yolk from the white, and add the yolk ONLY to the mash. Discard the white, or use it for something else later. Stir the egg yolk through, mash the potato a second time to make sure everything is mixed in together. Serve!