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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
8
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Ingredients
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3 pounds russet potatoes, peeled and quartered
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1 1/2 teaspoons salt, divided
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1 teaspoon olive oil
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2 cups chopped onions
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3 cloves garlic, minced
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1 tablespoon sugar
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1 tablespoon white vinegar
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1 1/2 cups sour cream
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1 cup buttermilk
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1/4 cup salted butter
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1/2 teaspoon freshly ground black pepper
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4 green onions, chopped
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1 bunch green chives, chopped, plus more for garnish
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1/2 cup shredded white Cheddar cheese
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1/2 cup crushed sour cream and onion potato chips
Directions
Gather all ingredients.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Preheat the oven to 375 degrees F (190 degrees C). Combine potatoes and 1 tablespoon salt in a 6 to 8-quart pot; cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer for 25 minutes, or until very tender.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Meanwhile, heat olive oil in a large skillet over medium heat.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Add onions, garlic, sugar, and vinegar to the skillet. Cook onion mixture 20 minutes, stirring occasionally, or until onions are tender and caramelized, adding water 1 tablespoon at a time, as needed to prevent sticking. Reserve.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Once potatoes are cooked; drain and return to the pot. Turn heat to high; cook and stir potatoes for 30 seconds to help remove extra cooking liquid from potatoes. Remove from heat.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Add remaining 1 1/2 teaspoon salt, sour cream, buttermilk, butter, and black pepper to the potatoes.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Mash with a potato masher until smooth and fluffy.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Add cooked onion mixture, green onions, and chives to the potato mixture; stir to combine.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Spread in a 2-quart baking dish. Sprinkle with cheese and potato chips.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Bake until cheese is melted, about 20 minutes.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Garnish with additional chopped fresh chives.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
I Made It
Nutrition Facts (per serving)
402
Calories
19g
Fat
50g
Carbs
10g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
402
% Daily Value *
Total Fat
19g
24%
Saturated Fat
10g
50%
Cholesterol
49mg
16%
Sodium
606mg
26%
Total Carbohydrate
50g
18%
Dietary Fiber
5g
18%
Total Sugars
9g
Protein
10g
19%
Vitamin C
22mg
24%
Calcium
186mg
14%
Iron
2mg
12%
Potassium
1215mg
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
