Ingredients Jump to Instructions ↓

  1. 8 medium russet potatoes, peeled and cubed

  2. 12 tbsp. margarine, divided

  3. 2 medium onions, peeled and finely chopped

  4. 1 1/2 cups sour cream

  5. 3/4 tsp. salt

  6. 1/4 tsp. pepper

  7. 1 tbsp. paprika

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a large saucepan with water to cover. Bring to a boil over medium high heat. Reduce the heat to medium low and simmer the potatoes about 15 minutes until tender. Meanwhile, melt 4 tbsp. margarine in a large skillet over medium heat. Add the onions and cook about 5 to 8 minutes until softened and golden. Remove the skillet from the heat. Preheat the oven to 350 degrees. Grease the inside of a 10 inch pie pan. Drain the potatoes well and transfer them to a large bowl. Mash the potatoes lightly. Add the remaining 8 tbsp. margarine, sour cream, salt and pepper. Beat with a mixer until the potatoes are smooth and creamy. Spoon the potatoes evenly into the prepared pan. Spread the cooked onions evenly over the top . Sprinkle with the paprika. Bake the potatoes about 30 minutes until golden brown. Serve hot.


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