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- 1/2 cup unsalted butter or butter
- 2 pounds yellow onions, peeled, halved, and thinly sliced (7 cups)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pounds sweet potatoes or white potatoes, peeled and cut into 1/2-inch cubes (about 10 cups)
- 1/2 cup milk
- 1/3 cup dairy sour cream
- Salt and ground black pepper
1. To caramelize the onions, in a large skillet heat 1/4 cup of the butter. Add the onions and cook, stirring frequently, about 30 minutes or until golden brown. Season with the 1/2 teaspoon salt and pepper. Remove from the heat; set aside.
2. Meanwhile, cook the potatoes in a large pot, covered, in lightly salted boiling water for 12 minutes or until tender; drain.
3. Add the remaining 1/4 cup butter to the hot pot and let melt. Add the potatoes to the pot and mash with a potato masher until smooth. Stir in the milk, sour cream, and salt and pepper to taste. Stir in caramelized onions, reserving a few onions for garnish. Cook and stir over low heat until heated through. Transfer to a serving dish. Top with reserved onions. Makes 8 to 10 servings.
- Prepare potatoes through step 3 stirring in the caramelized onions, but do not heat through. Transfer to a 2-1/2- to 3-quart casserole. Cover and chill in the refrigerator up to 24 hours or until ready to serve. Before serving, bake potato-onion mixture in a 325 degree F oven for 55 to 60 minutes or until heated through.
- Servings Per Recipe 8,
- cal. (kcal) 299,
- Fat, total (g) 14,
- chol. (mg) 37,
- sat. fat (g) 9,
- carb. (g) 40,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 12,
- pro. (g) 4,
- vit. A (IU) 20068,
- vit. C (mg) 33,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 182,
- Potassium (mg) 680,
- calcium (mg) 101,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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