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Dutch Potatoes

 Dutch Potatoes
In Lynden, Washington, Perlene Hoekema whips up mashed potatoes with carrots and sour cream for a pleasing side dish.
2 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 cup (prepared with reduced-fat butter and reduced-fat sour cream) equals 225 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 368 mg sodium, 41 g carbohydrate, 5 g fiber, 6 g protein.