Kids can quickly prepare these cinnamon sugar rolls by themselves.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon salt
- 4 cups water, or as needed to cover
- 3 baking potatoes
- ¼ cup butter
- ¼ cup French onion dip
- 1 teaspoon minced garlic
- 1 tablespoon milk, or to taste
- 1 pinch salt and ground black pepper to taste
Instructions
- Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan.
- Mash butter, French onion dip, and garlic into potatoes, using a potato masher or fork. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. Season with salt and black pepper.
- Keep ingredients at room temperature.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 777 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
OMG! These were delicious and will be the ONLY way I prepare potatoes going forward. One change that helps enhance them is to boil the potatoes in beef broth instead of water – yummy heaven! Thanks!
We loved it! Made my own dip using Greek yogurt
These came out perfect – big hit at Thanksgiving this year!
This was a winner with my family on Christmas Eve!
This was great! Used red potatoes and left the skins on. The addition of the onion dip really made a difference,
A nice way to change up the usual mashed potatoes. The adults loved these but the kids weren’t crazy about them but certainly worth having again. Thanks for sharing.
This was a great twist on mashed potatoes! I wouldn’t change a thing. Nice to have a change on regular mashed potatoes.
These are great! This is the first time I’ve ever used my old school potato masher (and I was a bit wary!), but it worked. They were smooth and delicious. I increased the garlic because I always do and I also added some sea salt. I can’t see that I’ll ever intentionally make these again, but I would make them if I had some dip I needed to get rid of (when does that happen?!). Thanks for the recipe (and for the excuse to buy Helluvagood French Onion Dip…)!
This was a great idea! It added so much more flavor than using just regular sour cream. I used Dean’s French onion dip and used a little more more milk than listed just to make it creamy. Also a little tip…I always just throw a large peeled garlic clove in my raw potatoes while they boil. It fully cooks and mashes perfectly in the potatoes. It gives you a nice mild garlic flavor when you don’t have the extra time to roast garlic in the oven.
This is a very tasty way to make mashed potatoes. I like to use Helluva Good french onion dip and use a little more milk than what’s called for. Warming the milk before using it makes for a fluffier potato, imo.