Dutch Potatoes

Dutch Potatoes
Dutch Potatoes

Serves 2.


  • 1/4 cup chopped onion
  • 2 teaspoons butter
  • 2 cups peeled & cubed potatoes
  • 1 cup sliced carrots
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • chopped chives
  • ground black pepper to taste


  1. In a small skillet sauté onion in butter for 8 to 10 minutes or until golden brown.
  2. Place potatoes and carrots in a large pot and cover with water. Bring to a boil, then reduce heat, cover and cook for 10 to 15 minutes or until vegetables are tender.
  3. Drain the potatoes and carrots. Mash with a little of the boiling water, leaving a few chunks. Don’t over-mash. Stir in onions, sour cream and salt. Sprinkle with chives and season with pepper.