Toasted Onion Mashed Potatoes
Photo: avlxyz (CC BY-SA 2.0)
Mashed potatoes beaten with butter, warm milk, and sour cream, then folded together with browned (toasted) onions.
Directions
- Place potatoes in 4 1/2 qt saucepan or Dutch oven. Cover with cold water, add 2 tsp salt. Bring to a boil over high heat. Reduce heat to medium; boil potatoes until fork tender, 15 to 18 minutes. Drain.
- In a 10 in nonstick skillet, melt 2 tbs butter over medium heat. Add onions; cook stirring occasionally, until onions are brown, 8 to 10 minutes. Set aside.
- Place cooked hot potatoes in large mixer bowl. Mash slightly with fork. Beat at medium speed, adding cold butter 1 tablespoon at a time, until mixed, 30 to 60 seconds. Continue beating, gradually adding browned onions and all remaining ingredients until well mixed 1 to 2 minutes. Do not overbeat. Serve.
- Place the potatoes in a 4 1/2-quart saucepan or Dutch oven. Cover with cold water and add 2 teaspoons salt. Bring to a boil over high heat. Reduce heat to medium and boil the potatoes until fork tender, 15 to 18 minutes. Drain.
- In a 10-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Add the onions and cook, stirring occasionally, until the onions are brown, 8 to 10 minutes. Set aside.
- Place the cooked hot potatoes in a large mixer bowl. Mash slightly with a fork. Beat at medium speed, adding the cold butter 1 tablespoon at a time, until mixed, 30 to 60 seconds.
- Continue beating, gradually adding the browned onions and all remaining ingredients, until well mixed, 1 to 2 minutes. Do not overbeat. Serve.
Goes well with
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