Sour Cream and Onion Mashed Potatoes or Stuffed

• russet potatoes (10 potatoes peeled and quartered, or scrubbed and left whole)↗4 -5 lbs
• milk, warmed↗1 cup
• sour cream↗1⁄2 cup
• butter, room temperature↗1⁄2 cup
• (7/8 ounce) envelope Lipton Onion Soup Mix↗1 envelope
• pepper↗

Step-by-step instructions

1. 1

   Boil potatoes in salted water till tender.

2. 2

   Rice potatoes.

3. 3

   Add remaining ingredients and stir inches

4. 4

   Season lightly with salt if desired. The soup mix is salty so be careful.

5. 5

   Twice baked option:.

6. 6

   Bake washed whole picked potatoes for 1 hour at 400 degrees, slice in half, remove potatoes leaving 1/4 inch skin intact, rice the potatoes and mix in the remaining ingredients, stuff, topped with butter and bake at 350 for 20 minutes.