Mashed Potatoes with Pizzazz

Now I will be honest with you, when I was revamping this meal, I seriously considered what has become my Go-to Ain’t That Pretty potatoes, aka my Faux Roasted Mushroom Tops.

Come on, you’ve got to admit these are attractive. Better yet, they are tasty. Crisp golden on the outside, fluffy roasted potato on the inside. But then I realized I was making these potatoes about once a week. And that’s not like me, to repeat the same sides over and over. Not when I have hundreds – maybe even thousands of recipes at my fingertips. Still, I wanted to keep the potatoes simple. The asparagus was simple. The potatoes needed to be simple, too. That way I could concentrate all my efforts on the Crowning Glory.

Drum roll please – I give to you mashed potatoes that are simple, easy and amazingly tasty. Enjoy!

Oh, and one more thing – these potatoes don’t really have anything to do with French Cuisine. That’s just something Americans throw into the title of a recipe to make the dish appear more complicated and sophisticated than it actually is. I mean, it’s dried onion soup in mashed potatoes. How fancy is that?

French Onion Mashed Potatoes
8 Russet Potatoes
1/2 cup Milk
1 envelope Onion Soup Mix
2 tablespoons Butter
1/2 cup Sour Cream
Black Pepper to taste

Peel, rinse and dice potatoes into 1-1/2 inch cubes. Place potatoes in a 3-quart saucepan and cover with about an inch of water. Bring to a boil, cover; reduce heat to a steady roll and simmer until potatoes are fork-tender, about 10 minutes or so.

While the potatoes are boiling, heat milk to the boiling point in a small saucepan. Whisk onion soup mix and butter into the hot milk until blended and the butter has melted. Set aside.

Drain potatoes thoroughly, return to pot over low heat. Stir for 1 minute to burn off any excess water remaining in the potatoes. Remove from heat

Pour soup mixture over the potatoes, mash until fairly smooth. Stir in the sour cream and season with black pepper. If necessary, re-warm potatoes over low heat, stirring to prevent scorching.

Transfer to a pretty serving bowl, serve and enjoy.

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