potatoes
french onion
mashed potatoes
thanksgiving
thanksgiving sides
side dishes
friendsgiving
holiday
potato sides
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Playing How To Make French Onion Dip Mashed Potatoes By Rachael

How To Make French Onion Dip Mashed Potatoes By Rachael

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Starchy Russets make for deliciously light & fluffy mashed potatoes, and absorb butter & sour cream like a dream—perfect for this French onion dip riff.

Rach likes to serve this for her Friendsgiving feast alongside her Pilgrim-Style Rolled Turkey Meatloaf and her Roasted Broccolini.

Ingredients

  • 4 tablespoons butter
  • 3 onions, quartered and thinly sliced
  • Salt and white pepper or finely ground black pepper
  • 1 large fresh bay leaf
  • 1 teaspoon ground thyme or Bell's Seasoning
  • 1 cup beef stock or bone broth or turkey stock
  • 4 large or 5 medium Russet potatoes, peeled and cubed
  • 1 cup sour cream
  • Chives, finely chopped, to garnish

Yield

Serves: 4

Preparation

In a large skillet over medium heat, melt butter, and when it foams, add onions, season with salt and pepper, add bay and thyme or Bell's, and cook to soften 5 to 6 minutes. Add 1 cup water and turn up flame a bit and let water absorb, reduce heat to low and cook to light-medium caramel in color. Add stock and let it almost fully absorb until about ¼ cup remains, then cool to room temp.

Peel and cube potatoes. Cook in salted boiling water to tender, drain and mill or rice into hot pot. Add sour cream and the onions and combine, adjust salt to taste, top with chives to serve.