In Lynden, Washington, Perlene Hoekema whips up mashed potatoes with carrots and sour cream for a pleasing side dish.
- 2 cups cubed peeled potatoes
- 1 cup sliced fresh carrots
- 1/4 cup chopped onion
- 2 teaspoons butter
- 1/4 cup sour cream
- 1/4 teaspoon salt
- Minced chives
- Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown.
- Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives. Yield: 2 servings.
Originally published as Dutch Potatoes in Cooking for 2 Fall 2005, p19
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