Creamy Sour Cream and Onion Mashed Potatoes
Indulge in the delightful flavors of Creamy Sour Cream and Onion Mashed Potatoes, a comforting dish that elevates any meal with its rich, buttery goodness and a savory, onion-infused twist. These mashed potatoes are not only incredibly creamy but also packed with flavor, making them a perfect side dish for family gatherings or holiday feasts. For a fun twist, try the twice-baked variation, where you hollow out baked potatoes, mix the creamy filling, and bake them again for an irresistible, cheesy crust. This recipe is also a freezer-friendly option, allowing you to prepare ahead and enjoy them whenever you crave a hearty side dish.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Russet potatoes
4-5 lbs (Peeled and quartered or scrubbed and left whole)
Milk
1 cup (Warmed)
Sour cream
1/2 cup (Unprepared)
Butter
1/2 cup (Room temperature)
Lipton Onion Soup Mix
1 (7/8 ounce) envelope (Unprepared)
Pepper
To taste (Unprepared)
Instructions
1
Start by peeling and quartering the russet potatoes. If you prefer, you can scrub them clean and leave them whole for a rustic texture.
2
Place the potatoes in a large pot filled with salted water, ensuring the water covers the potatoes completely. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
3
Drain the potatoes and pass them through a potato ricer or mash them until smooth in a large mixing bowl.
4
In the bowl with the riced or mashed potatoes, add the warmed milk, sour cream, room temperature butter, and the Lipton Onion Soup Mix. Stir until fully combined and creamy.
5
Taste and season lightly with additional salt and freshly cracked pepper, if needed, keeping in mind that the soup mix contains salt.
6
For the twice-baked option, preheat the oven to 400°F (200°C). Bake the washed whole potatoes directly on the oven rack for about 1 hour, or until fully cooked.
7
Once the potatoes are cool enough to handle, slice each potato in half lengthwise and carefully scoop out the insides, leaving about 1/4 inch of potato skin intact.
8
Rice or mash the scooped-out potato and mix it with the remaining ingredients. Stuff this flavorful mixture back into the potato skins, topping each with a little extra butter.
9
Return the stuffed potatoes to the oven and bake at 350°F (175°C) for an additional 20 minutes, or until heated through and slightly golden on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish described in this recipe?
The recipe is for Creamy Sour Cream and Onion Mashed Potatoes, a comforting side dish featuring a savory, onion-infused twist.
What type of potatoes are recommended for this recipe?
The recipe calls for 4-5 lbs of Russet potatoes.
Do I need to peel the potatoes before boiling?
You can either peel and quarter the potatoes or scrub them clean and leave them whole for a more rustic texture.
How long should I boil the potatoes?
Boil the potatoes in salted water until they are fork-tender, which typically takes about 15-20 minutes.
How do I achieve a smooth texture for the mashed potatoes?
After draining, pass the potatoes through a potato ricer or mash them in a large mixing bowl until smooth.
Should the milk be added cold or warm?
The recipe specifies using 1 cup of warmed milk for the creamiest results.
What temperature should the butter be when mixing?
You should use 1/2 cup of room temperature butter.
How much sour cream is required?
The recipe uses 1/2 cup of sour cream.
What provides the onion flavor in this recipe?
The flavor comes from one (7/8 ounce) envelope of Lipton Onion Soup Mix.
Is extra salt necessary in this dish?
You should taste and season lightly with salt only if needed, as the onion soup mix already contains salt.
Can I make these mashed potatoes in advance?
Yes, this recipe is a freezer-friendly option, allowing you to prepare them ahead of time.
Is this recipe suitable for vegetarians?
Yes, the recipe is tagged as vegetarian.
What is the 'twice-baked' variation mentioned?
The twice-baked variation involves baking whole potatoes, scooping out the centers to mix with ingredients, and then refilling and baking the skins again.
At what temperature should I bake the whole potatoes for the twice-baked version?
The whole potatoes should be baked at 400°F (200°C) directly on the oven rack.
How long do the whole potatoes take to bake?
They should be baked for about 1 hour or until fully cooked.
How much potato should I leave in the skin when scooping for twice-baked potatoes?
Leave about 1/4 inch of potato skin intact to provide structure for the filling.
What is the final baking temperature for the stuffed potatoes?
The stuffed potatoes are baked at 350°F (175°C).
How long is the final bake for the twice-baked version?
Bake for an additional 20 minutes until heated through and slightly golden on top.
What kind of pepper should I use for seasoning?
The recipe suggests using freshly cracked pepper to taste.
Does this recipe produce a cheesy crust?
The twice-baked variation creates an irresistible crust, especially when topped with extra butter before the final bake.
How many main ingredients are in this recipe?
There are 6 main ingredients: Russet potatoes, milk, sour cream, butter, onion soup mix, and pepper.
Is this a high-protein dish?
No, this recipe is categorized under the 'low protein' tag.
Can I use this recipe for holiday meals?
Yes, these potatoes are described as a perfect side dish for holiday feasts and family gatherings.
What is the preparation for the milk used in the mash?
The milk should be warmed before being added to the mashed potatoes.
What should I do if the potatoes are too hot to handle for the twice-baked version?
The recipe recommends waiting until the potatoes are cool enough to handle before slicing them in half.
Do I need to use a mixer?
While you can use a masher or ricer, the goal is to stir until fully combined and creamy.
Is the onion soup mix prepared before adding to the potatoes?
No, the soup mix is added unprepared (dry) directly to the potato mixture.
How should I top the potatoes for the final bake in the twice-baked version?
The recipe suggests topping each stuffed potato skin with a little extra butter.
What makes this dish a 'comfort food'?
Its rich, buttery goodness and creamy texture combined with savory onion flavors make it a classic comfort dish.
Are there specific instructions for the water used to boil potatoes?
The potatoes should be placed in a large pot of salted water that covers them completely.