Did you perhaps once love sour cream and onion chips? This is my creamy amazingly delicious version! It’s sour cream and onion mashed potatoes for all! I have followed just about every recipe ever for mashed potatoes with various results. This is a combination of all the best methods with every tip and trick for creamy mashers that works!
To make amazing sour cream and onion mashed potatoes you first want to use a yukon gold or a russet potato. They make great mashed potatoes! Next, you want to boil you potatoes WHOLE with the skins on. Removal of the skins is up to you, but if you do it, do it after you boil the potatoes. The skins add a great potato flavor. Use a big pot that easily covers the potatoes with water. Don’t try and squeeze your potatoes into a small pot.
Next you want to warm you butter and half and half before adding to the potatoes. You also want to move the potatoes in the same warm pot after draining them, and let them sit. Sitting in the warm pot prevents watery mashed potatoes.
Always add the butter and start mashing and then add anything else. Butter first!! Very important!
This recipe can be easily doubled or tripled- just make sure you have a big pot!
Let’s get cooking!
The Sour Cream and Onion Mashed Potatoes Recipe
- 2 pounds potatoes
- 5 tablespoons warmed butter
- 1/3rd cup warmed half and half
- 1 cup soup cream
- 1 cup caramelized onions
- Set out your butter, half and half and sour cream so they come to room temperature.
- In a large pot add potatoes and cover with cold water
- Bring to a boil. Boil the potatoes until a sharp knife come out easily. For smaller potatoes this is about 30-40 minutes. Larger potatoes could be more like 50 minutes
- Drain the potatoes and return them to the cooking pot, with the heat off.
- Let the potatoes sit for about 10 minutes. This prevents watery mashed potatoes so don’t skip it.
- While the potatoes sit, melt your butter.
- Add the butter and start mashing. Pour the half and half into you pan you used for the butter and warm it up for a few minutes on the stove.
- Once warm add the half and half and mash the potatoes until you reach your preferred consistency.
- Add the sour cream and onions and fold in with a spatula or wooden spoon.
- Serve warm or store in an airtight container. To re-heat bring some water to a simmer in a pot on the stove. In a metal bowl placed atop the pot add the mashed potatoes and gently warm.
Helpful Equipment: Large pot, potato masher, colander
- KUKPO Stainless Steel Potato Masher with Broad and Ergonomic Horizontal Handle – Fine-grid Mashing Plate for Smooth Mashed Potatoes, Vegetables and Fruits
- Le Creuset Enamel-on-Steel 8-Quart Covered Stockpot, Cerise (Cherry Red)
- Steam Basket for Instant Pot
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Serving Size:1/8th recipe
Amount Per Serving:Calories: 261
Sour Cream and Onion Mashed Potatoes in Summary:
- Use Yukon Gold or Russet Potatoes
- Boil Whole with Skins on
- Bring dairy add in’s to room temperature or warmer
- Let boiled potatoes sit in warm pot to reduce water
- Always mash with butter before other add in!
I hope you enjoy these Sour Cream and Onion Mashed Potatoes!
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