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Toasted Onion Mashed Potatoes
5 md Potatoes; cut into 8 wedges
Water; as needed
2 ts Salt
4 tb Butter; divided
3 c Onion; coarsely chopped
1/2 c Skim milk; warmed
3/4 c Sour cream
Place potatoes in 4 1/2-qt. saucepan or Dutch oven. Cover with cold water; add salt. Bring to a boil over high heat. Reduce heat to medium; boil potatoes until fork-tender, about 15 - 18 minutes and drain.
Meanwhile, in a 10" nonstick skillet, melt 2 tablespoons butter over medium heat. Add onions; cook, stirring occasionally, until onions are brown, about 8 - 10 minutes. Set aside.
Place cooked potatoes in a large mixer bowl. Mash slightly with fork. Beat at medium speed; add remaining 2 tablespoons of butter 1 tablespoon at a time until well mixed, about 30 - 60 seconds. Continue beating and gradually add onions and all remaining ingredients until well-mixed, about 1 - 2 minutes. Do not overbeat. Serve immediately.
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