• 4servings

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Nutrition Info . . .

VitaminsA, B9, C, D
MineralsCalcium, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 tbsp. butter, divided

  3. 1 tbsp. olive oil

  4. 3 small onions, peeled and thinly sliced

  5. 2 pounds Yukon Gold Potatoes, peeled and cubed

  6. 2 cups water

  7. 1/4 cup heavy or whipping cream

  8. 2 tbsp. chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Melt 1 tbsp. butter with oil in a large pot over medium heat. Add onions and cook about 5 minutes until softened, stirring occasionally. Add potatoes and water and bring to a boil. Reduce heat, cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender. Uncover and simmer an additional 5 minutes until water is evaporated. Remove the pan from the heat and gently stir in remaining 1 tbsp. butter, cream, salt and pepper. Serve hot.


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