Tired of the same old mashed potatoes? Try kicking them up a notch with the flavor of French onion soup. This is easily accomplished by the addition of dry onion soup mix. It's such a simple addition, but it really beefs up the flavor. These mashed potatoes make a great side dish for pot roast or brisket. Check out the Notes for suggestions on modifying the recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings
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
- Freshly ground black pepper
Preparation:
Place potatoes in 3-quart saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until fork tender.
While potatoes are cooking, heat milk to the boiling point in a small saucepan. Whisk onion soup mix into the hot milk 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, chives, and a generous amount of freshly ground black pepper.
If necessary, re-warm mashed potatoes over low heat while stirring to prevent scorching.
Yield: 8 servings
Notes: If you find the French onion flavor too strong, use only half of the packet. If you prefer your potatoes smooth, sift the dried onion flakes from the soup mix and discard.
French Onion Mashed Potatoes Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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While potatoes are cooking, heat milk to the boiling point in a small saucepan. Whisk onion soup mix into the hot milk 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, chives, and a generous amount of freshly ground black pepper.
If necessary, re-warm mashed potatoes over low heat while stirring to prevent scorching.
Yield: 8 servings
Notes: If you find the French onion flavor too strong, use only half of the packet. If you prefer your potatoes smooth, sift the dried onion flakes from the soup mix and discard.
French Onion Mashed Potatoes Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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