Smashed Potatoes

Houlihan’s Copycat Recipe

4 medium or 2 large russet potatoes, peeled
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon fresh minced onion
2 tablespoons sour cream
dash garlic powder
1/4 cup French’s French Fried Onions (onion straws)

Slice the potatoes into 1-inch cubes and boil in 6 cups of salted water for 15 to 20 minutes or
until soft and tender. Drain off the water and use a fork or potato masher to mash the potatoes. Stop mashing when there are still some small chunks of potato left. It’s the chunky consistency that makes these potatoes unique. Immediately add the remaining ingredients, excluding the fried onions, to the pan and put it back over lower heat. Reheat the potatoes for 5 minutes, stirring to mix in the other ingredients. Serve the potatoes with a sprinkling of about 1 tablespoon of fried onions on top of each serving.