Sour Cream and Onion Mashed Potatoes or Stuffed

Total Time
20 mins
30 mins

Creamy potatoes full of oniony flavor. You can also make this with twice baked potatoes. Can be prepared and frozen for later date.

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  • 4 -5 lbs russet potatoes (10 potatoes peeled and quartered, or scrubbed and left whole)
  • 1 cup milk, warmed
  • 12 cup sour cream
  • 12 cup butter, room temperature
  • 1 (7/8 ounce) envelope Lipton Onion Soup Mix
  • pepper


  1. Boil potatoes in salted water till tender.
  2. Rice potatoes.
  3. Add remaining ingredients and stir inches
  4. Season lightly with salt if desired. The soup mix is salty so be careful.
  5. Twice baked option:.
  6. Bake washed whole picked potatoes for 1 hour at 400 degrees, slice in half, remove potatoes leaving 1/4 inch skin intact, rice the potatoes and mix in the remaining ingredients, stuff, topped with butter and bake at 350 for 20 minutes.