Ingredients
- 3 lbs yukon gold potatoes 90% peeled, cut into fourths or eighths
- 1 yellow onion diced
- 2 tbsp salted butter for cooking onion
- 1 tbsp olive oil for cooking onion
- 6 oz cream cheese softened
- 6 tbsp heavy whipping cream
- 1 tbsp better than bouillon chicken base heaping
- 1/3 C sour cream heaping
- 1/3 C grated parmesan cheese heaping
- 1 1/2 tsp salt
- 3/4 tsp pepper
Instructions
- Peel 90% of the skin off the potatoes and cut into fourths or eighths based on size
- Boil potatoes for 25 minutes
- Melt butter and olive oil together and cook diced onion over low medium heat until deeply caramelized. Set aside.
- Strain potatoes. Add half to a stand mixer followed by softened cream cheese, the rest of the potatoes and the heavy whipping cream. Beat with the paddle attachment for 5 seconds. Add the better than bouillon chicken base and sour cream, beat 5 more seconds. Add the parmesan cheese, salt and pepper, beat 5 more seconds. Add the caramelized onions and beat until everything is incorporated but you still have hunks of potato.
- Serve with or without gravy.
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