Sour Cream ’n Onion Potato Casserole
Buttery-tasting Yukon Gold potatoes are mashed with yummy onion dip ingredients, then baked into a satisfying casserole that’s perfect for a crowd!
2 lbs. Yukon Gold potatoes, peeled, cut into 1" chunks 2 Tbs. butter 1/4 of medium onion, grated, about 2 Tbs. 1 cup milk 1/4 tsp. dried poultry seasoning 1/2 tsp. salt 1/4 tsp. pepper 1/4 cup sour cream Scallion, optional
In large pot, combine potatoes with enough salted water to cover. Over high heat, bring to boil; reduce heat to medium and cook until potatoes are very tender, 15-20 minutes. Drain.
Meanwhile, preheat oven to 400°F. Lightly coat 1 qt. baking dish with cooking spray. Transfer hot potatoes to large bowl; mash.
While potatoes are cooking, in skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until lightly golden, 5 minutes. Add milk, seasoning, salt and pepper. Bring to simmer and cook, stirring often, until hot and fragrant, 2-3 minutes. Cover and remove from heat if mashed potatoes are not ready.
Pour hot milk mixture into mashed potatoes; stir until combined. Fold in sour cream. Transfer to baking dish. Bake 20 minutes or until heated through. Turn oven to broil; broil 2- 3 minutes or until top is lightly golden. If desired, cut scallion into long thin slices and sprinkle over potatoes just before serving. Servings: 6. Calories: 189. Protein: 4 g. Fat: 7 g. (4 g. sat.) Chol: 19 mg. Carbs: 29 g. Sodium: 327 mg. Fiber: 2 g. Sugar: 4 g. Kitchen time: 30 minutes. Total time: 1 hour, 15 minutes.