Recipe by Redneck Epicurean
I didn't think I'd like this, but found out that it is a wonderful variation to a regular mashed potato dish. I used Vidalia onions because they were on sale and have a better flavor than a yellow onion.
Top Review by ElaineAnn
Real comfort food for me, these taste like the filling I use in my homemade pierogi (in which I use cottage cheese instead of sour cream). The Vidalia onions are definitely better than table onions. In memory of Amy.
- 5 cups potatoes, cut into eighths
- 1 teaspoon kosher salt
- 1 tablespoon butter
- 1 1⁄2 cups vidalia onions, coarsely chopped
- 1 -2 tablespoon cold butter
- 1⁄2 cup warm milk
- 1⁄3 cup sour cream
Directions See How It's Made
- Place potatoes in a saucepan. Cover with cold water and add salt. Bring to a boil over high heat. Reduce heat to medium; boil potatoes until fork tender (15 to 18 minutes). Drain.
- Meanwhile, melt 1 tablespoon butter until sizzling in 10-inch nonstick skillet; add onions. Cook over medium heat, stirring occasionally, until onions are brown (8 to 10 minutes). Set aside.
- Place cooked hot potatoes in large mixer bowl. Mash slightly with fork. Beat at medium speed, adding cold butter 1 tablespoon at a time, 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.