- Ready In:
- 1⁄4 cup onion, chopped
- 2 teaspoons butter
- 2 cups potatoes, peeled & cubed
- 1 cup fresh carrot, sliced
- 1⁄4 cup sour cream
- 1⁄4 teaspoon salt
- In a small skillet, saute onion in butter for 8 to 10 minutes or until golden brown.
- Meanwhile, place potatoes and carrot in a large saucepan; cover with water; bring to a boil.
- Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain.
- In a small mixing bowl, mash potatoes and carrots.
- Beat in sauteed onion, sour cream and salt.
- Sprinkle with chives.
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Better than regular mashed potatoes. I can see why this made it into someone's best of the year cookbook. It was delicious, even with making a healthy version of it using fat free sour cream, light tub margarine and half the salt. The carrots give it a rich and buttery taste. Definitely recommended!
A very tasty potato dish, which I'll happily make again. I added 2 cloves of minced garlic to the onion and, after the carrot and potato were cooked and thoroughly drained (I started cooking them 10 minutes before sauteing the onion and garlic), I removed the onions and garlic from the pan, added a tad more butter (about a teaspoon) and about half a teaspoon of brown sugar, and then added the carrots and potatoes to the pan and kept stirring them for the full 90 seconds or so they were in there. In step two, while mashing the carrots (I used baby carrots) and potatoes, I added a pinch of cinnamon and a teaspoon of honey to the Greek yoghurt which I used in place of the sour cream. Thank you so much for sharing this recipe, Shelby Jo. We loved it. Made for the Went to the market tag game.