Sour Cream and Onion Mashed Potatoes or Stuffed

Total Time
50mins
Prep 20 mins
Cook 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.

Ingredients Nutrition

  • 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

Directions

  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.
Most Helpful

5 5

What a yummy way with spuds. If your making mashed potatoes this is no extra trouble at all and it sure pep's up the flavor. I used less onion soup that ask for because I found that a little of this concentrated mix went a long way (and no extra salt was needed). This will be a popular addition to your table. Made for Rita's win of Recipe of the Day in Comfort Cafe, Jan '10.