Be the first to Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 pounds russet potatoes, peeled and quartered
- 3/4 cup milk, heated to boiling
- 1 package dry onion soup mix
- 1/2 cup sour cream
- 2 Tablespoons chopped fresh chives
Preparation:
Place potatoes in 3-quart saucepan and cover with salted water. Bring to a boil, cover, reduce heat, and simmer until tender.
While potatoes are cooking, heat milk to the boiling point in a small saucepan. Stir in onion soup mix and set aside.
Drain potatoes thoroughly and return to pan over low heat. Stir for 1 minute to burn off any excess water. Remove from heat. Pour milk and soup mixture over potatoes and mash until fairly smooth. (Some lumps are okay, in fact, they are desirable.) Stir in sour cream and chives.
If necessary, re-warm mashed potatoes over low heat while stirring to prevent scorching.
Yield: 8 servings
While potatoes are cooking, heat milk to the boiling point in a small saucepan. Stir in onion soup mix and set aside.
Drain potatoes thoroughly and return to pan over low heat. Stir for 1 minute to burn off any excess water. Remove from heat. Pour milk and soup mixture over potatoes and mash until fairly smooth. (Some lumps are okay, in fact, they are desirable.) Stir in sour cream and chives.
If necessary, re-warm mashed potatoes over low heat while stirring to prevent scorching.
Yield: 8 servings
