Toasted Onion Mashed Potatoes
Courtesy of Bob & Alice Bull
Nothing beats the flavor and aroma of sauteed onions and butter.
These potatoes are a great addition to any homestyle dinner.
- 8 medium or 6 large Russet Potatoes, cut into bite size pieces
- 3 tablespoons butter
- 3 cups coarsely chopped yellow onions. They shrink a lot.
- 1/2 cup milk
- 3/4 cup Sour Cream or more as needed
- Salt & Pepper to taste
Cooking Instructions:
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Place potatoes in large pot, cover with cold water, add little a salt. Bring to a boil over high heat. Reduce heat to medium; boil potatoes until fork tender (15 to 18 minutes). Drain.
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Meanwhile, melt 3 tablespoons butter until sizzling in 10-inch nonstick skillet, add onions. Cook over medium-low heat, stirring occasionally, until onions are brown (15 to 25 minutes).Don't try to rush them, they want to be caramelized set aside.
- Place cooked hot potatoes in large mixer bowl. Beat at medium speed until mixed (30 to 60 seconds). Continue beating, gradually adding browned onions and all remaining ingredients until well mixed (1 to 2 minutes). Add salt and pepper to taste. (DO NOT OVERBEAT.) Serve immediately or freeze in serving size containers.
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