Dutch Potatoes

Modified from Cooking for 2

1/4 cup chopped onion

2 tsp butter

2 cups cubed peeled potatoes

1 cup sliced fresh carrots

1/4 cup sour cream

1/4 tsp salt

snipped chives

In a small skillet, sauté onion in butter for 8-10 minutes or until golden brown. Meanwhile, place potatoes and carrots in large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

In a large mixing bowl, mash potatoes and carrots. Beat in onion, sour cream and salt. Sprinkle with chives.

Serves 2.