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Starchy Russets make for deliciously light & fluffy mashed potatoes, and absorb butter & sour cream like a dream—perfect for this French onion dip riff.
Rach likes to serve this for her Friendsgiving feast alongside her Pilgrim-Style Rolled Turkey Meatloaf and her Roasted Broccolini.
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.