Recipe courtesy of Allison Robicelli
Sour Cream and Onion Mashed Potatoes
- Level: Easy
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 360
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 21
- Sodium
- 571
- Total: 1 hr
- Active: 40 min
Ingredients
Kosher salt
Olive or canola oil, for boiling potatoes and cooking onions
4 large onions, chopped
4 pounds russet potatoes
One 15-ounce container sour cream
1/2 cup whole milk
2 tablespoons butter
1/2 cup chopped fresh chives, plus more for garnish
One 15-ounce bag wavy potato chips, crushed
Directions
- In a stockpot or pasta pot, bring about 2 gallons of water to a boil with a palmful of salt and a splash of oil.
- Meanwhile, set a large frying pan over high heat, then coat the bottom of the pan with oil. Add the onions with a pinch of salt and cook, working in batches if necessary, until browned, about 2 minutes. Return all the onions to the pan, then turn the heat to medium-low and cover. Continue to cook, stirring frequently, until the onions have turned a deep golden color, about 20 minutes.
- Peel the potatoes and cut into 1-inch chunks. When the water has come to a full boil, add the potatoes. Cook, uncovered, until easily pierced with a fork, about 15 minutes. Drain and return to the pot.
- Using a potato masher or large whisk, begin to break down the potatoes. Add the sour cream, milk and butter and continue to mash until the desired consistency is reached. Season to taste with salt. Add the caramelized onions and chopped chives and mix well. Place in a large serving bowl and cover with foil to keep warm. Sprinkle with additional chives and crushed potato chips right before serving.