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.