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!

Woman's World - - Recipes To Collect -

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.

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