| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Potatoes, Side dishes | 12 | Servings |
INGREDIENTS
| 5 | md | Potatoes; cut into 8 wedges |
| Water; as needed | ||
| 2 | ts | Salt |
| 4 | tb | Butter; divided |
| 3 | c | Onion; coarsely chopped |
| 1/2 | c | Skim milk; warmed |
| 3/4 | c | Sour cream |
INSTRUCTIONS
Place potatoes in 4 1/2-qt. saucepan or Dutch oven. Cover with cold water; add salt. Bring to a boil over high heat. Reduce heat to medium; boil potatoes until fork-tender, about 15 - 18 minutes and drain. Meanwhile, in a 10" nonstick skillet, melt 2 tablespoons butter over medium heat. Add onions; cook, stirring occasionally, until onions are brown, about 8 - 10 minutes. Set aside. Place cooked potatoes in a large mixer bowl. Mash slightly with fork. Beat at medium speed; add remaining 2 tablespoons of butter 1 tablespoon at a time until well mixed, about 30 - 60 seconds. Continue beating and gradually add onions and all remaining ingredients until well-mixed, about 1 - 2 minutes. Do not overbeat. Serve immediately. Recipe By : Dallas Morning News Food Section 11/6/96 Posted to FOODWINE Digest 5 November 96 Date: Wed, 6 Nov 1996 09:24:21 -0600 From: Ellen Court <CourtMoss@NOVA-NET.NET>
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