- 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.
Reviews for Dutch Potatoes
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"I great recipe that brings some added flavor to your mashed potatoes."
"Sounded yummy, but really quite dry. Need to add butter or gravy to it."
"Thank you for sharing your recipe Mrs. Hoekema. I recall as a child my mom making a dish similar to yours. I am pleased to see it posted here. Look forward to making it soon. Thank you again."