Buttery-tasting Yukon Gold potatoes are mashed with yummy onion dip ingredients, then baked into a satisfying casserole that’s perfect for a crowd!
- 2 lb. Yukon Gold potatoes peeled and cut into 1-inch chunks
- 2 tbsp. butter
- 1/4 medium onion grated
- 1 c. milk
- 1/4 tsp. dried poultry seasoning
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. sour cream
- 1 scallion (optional)
In large pot, combine potatoes with enough salted water to cover. Over high heat, bring to boil; reduce heat to medium and cook until potatoes are very tender, 15 to 20 minutes. Drain.
Meanwhile, preheat oven to 400 degrees Fahrenheit. Lightly coat 1 quart baking dish with cooking spray. Transfer hot potatoes to large bowl; mash.
While potatoes are cooking, in skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until lightly golden, about 5 minutes. Add milk, seasoning, salt, and pepper. Bring to simmer and cook, stirring often, until hot and fragrant, 2 to 3 minutes. Cover and remove from heat if mashed potatoes are not ready.
Pour hot milk mixture into mashed potatoes; stir until combined. Fold in sour cream. Transfer to baking dish. Bake 20 minutes or until heated through. Turn oven to broil; broil 2 to 3 minutes or until top is lightly golden. If desired, cut scallion into long thin slices and sprinkle over potatoes just before serving.