Rating: 4.5 stars
6 Ratings
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  • 6 Ratings

Cutting the potatoes into small cubes before boiling prevents them from becoming waterlogged and results in a fluffier mashed potato side dish.

Source: Better Homes and Gardens


Recipe Summary

30 mins
1 hr
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, cook the potatoes in a large pot, covered, in lightly salted boiling water for 12 minutes or until tender; drain.

  • 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.

Nutrition Facts

299 calories; fat 14g; cholesterol 37mg; saturated fat 9g; carbohydrates 40g; mono fat 4g; poly fat 1g; insoluble fiber 6g; sugars 12g; protein 4g; vitamin a 20067.8IU; vitamin c 33.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.5mg; folate 36.3mcg; vitamin b12 0.1mcg; sodium 182mg; potassium 680mg; calcium 101mg; iron 1.3mg.