Ingredients
The following ingredients have 4 Servings
- 4 tablespoons butter
- 3 onions
- quartered and thinly sliced
- Salt and white pepper or finely ground black pepper
- 1 large fresh bay leaf
- 1 teaspoon ground thyme or Bell's Seasoning
- 1 cup beef stock or bone broth or turkey stock
- 4 large or 5 medium Russet potatoes
- peeled and cubed
- 1 cup sour cream
- Chives
- finely chopped
- to garnish
Instruction
- In a large skillet over medium heat, melt butter, and when it foams, add onions, season with salt and pepper, add bay and thyme or Bell's, and cook to soften 5 to 6 minutes
- Add 1 cup water and turn up flame a bit and let water absorb, reduce heat to low and cook to light-medium caramel in color
- Add stock and let it almost fully absorb until about ¼ cup remains, then cool to room temp
- Peel and cube potatoes
- Cook in salted boiling water to tender, drain and mill or rice into hot pot
- Add sour cream and the onions and combine, adjust salt to taste, top with chives to serve
