Sour Cream and Onion Potato Bake
Servings: 8 people
Ingredients
- 3 lb russet potatoes, peeled and cut
- 1 tbsp + 2 tsp kosher salt
- 4 tbsp salted butter
- 2 cups yellow onion, thinly sliced (or one medium onion)
- 3 cloves garlic, minced
- 2 tsp white vinegar
- 1 cup low-fat sour cream
- 1/4 cup low-sodium chicken broth
- 1/2 tsp freshly cracked pepper
- 1/2 cup freshly chopped chives (reserve 1/4 for topping)
- 1/2 cup mild cheddar cheese
Instructions
- Preheat oven to 375 degrees.
- Place cut potatoes into a large pot and fill with water so that it is just covering potatoes by 2 inches. Bring to a boil.
- Once boiling, add 1 tbsp of the salt and continue to boil until potatoes are fork-tender, about 10 minutes.
- Meanwhile, heat a large skillet over medium heat with 2 tbsp of the butter. Add onion and garlic then cook, stirring, until the onions are tender, 4 to 6 minutes.
- When potatoes are tender, strain and let steam escape a the colander for about 5 minutes, allowing excess water to drain [this prevents the potatoes from not tasting watery].
- Place potatoes in a large bowl and add the sour cream, white vinegar, chicken broth, pepper, 1/4 cup of the chives, and 2 tbsp of butter.
- Using a potato masher, mash until potatoes are your desired consistency. [For this recipe, I prefer mine a little lumpy.]
- Once mashed, stir in the onion mixture with black pepper and 2 tsp of kosher salt.
- Add the potatoes into an oven-safe dish and sprinkle with cheese.
- Place into the oven, uncovered until cheese is lightly browned, 10 to 15 minutes.
- Once browned, top with remaining chives, serve and enjoy!