INGREDIENTS:Onion:
2 cups white onion diced ¼-inch thick
¼ cup garlic, coarsely chopped
1 Tbsp. olive oil
Potatoes:
8 cups potatoes, peeled, cut in half
8 cups water
Seasonings:
6 Tbsp. butter
½ cup sour cream
2 tsp. salt
½ tsp. black pepper, fine ground DIRECTIONS:Toss onion ingredients together to combine. Place in oven-proof baking dish; cover tightly with foil and place in pre-heated 350°F oven. Bake for 45 mintues until tender. Remove from oven and set aside. Place potatoes and water in large saucepan and bring to a boil over high heat.
Reduce to medium heat and cook for 20-30 minutes until tender. Drain well. Do not let cool. Place potatoes, roasted onions and seasonings in stainless bowl or mixer bowl. Mash or whip until just fluffy and combined. Do not over-beat. Hold warm for service. NUTRITIONAL INFORMATION: SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION
