Dutch Potatoes

1. 1

   In a small skillet, saute onion in butter for 8 to 10 minutes or until golden brown.

2. 2

   Meanwhile, place potatoes and carrot in a large saucepan; cover with water; bring to a boil.

3. 3

   Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain.

4. 4

   In a small mixing bowl, mash potatoes and carrots.

5. 5

   Beat in sauteed onion, sour cream and salt.

6. 6

   Sprinkle with chives.

* Per serving · 4 servings · Values may vary.

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