Did you know that French Onion did isn’t french at all? It’s called that because it’s normally made with dehydrated French Onion Soup Mix. French Onion Dip was created in California in the mid 1950s and I’m pretty confident it has been served in millions of home across the USA and beyond.
Pampered Chef has their own version of the dip mix and I thought it would be pretty tasty in my mashed potatoes and long with some caramelized onions mixed in and on top… and I was right!
We are having these with a basic meatloaf and asparagus and I’m planning some great mashed potato pancakes with the leftovers! I hope you enjoy these as much as we do!
French Onion Mashed Potatoes
Makes 8 servings
3 pounds russet potatoes
3 garlic cloves
⅔ cup sour cream
4 tablespoons milk
3 tablespoons Pantry French Onion Dip Mix
1 cup sliced onion
2 tablespoons butter
2 teaspoons sugar
- Peel the potatoes and place in the steamer insert in the Multi-Pot. Fill the pot with water to 1-inch above the potatoes. Cover and bring to a boil over medium-high heat. Once the potatoes are boiling, reduce the heat to medium-low and gently boil for 15 minutes.
- Meanwhile, slice the onion on the #3 setting of the Simple Slicer. In the Nonstick Saute & Steam Pan, melt the butter over low heat. Add the onions and cook, gently stirring until soft, about 4 minutes. Sprinkle the sugar over the onions and continue to cook, stirring occasionally, until soft and golden, about 8 minutes longer.
- Drain the potatoes and place in the Medium Stainless Mixing Bowl. Add the garlic pressed with the Garlic Press, sour cream, milk and French Onion Dip Mix. Using the Flex+ Muti-Prep Set fitted with the hand mixer attachment, whip the potatoes to the desired consistency.
- Add ¾ of the caramelized onions to the potatoes and mix well. Spoon the potatoes into a serving dish and top with the remaining onions.
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