Potato Upside-Down Bread with Sour Cream and Onions

Ingredients:

Potato Upside-Down Bread

• 450 g potatoes, peeled and cut into 2 cm pieces (about 2 large tubers)
• 1 large Vidalia onion
• 2 tablespoons of vegetable oil
• 2.5 cups premium flour
• 1 tbsp baking powder
• 1 and 1/4 teaspoons coarse salt
• 4 heaping teaspoons of Sour Cream and Onion Spice Mix (see recipe below)
• 1 cup whole milk
• 0.5 cup sour cream
• 1 large egg
• 1 tbsp. l. dried chives

Sour Cream and Onion Spice Mix

• 2 tbsp. l. dried chives
• 1.5 tsp dry buttermilk
• 1 tsp onion powder
• 3/4 teaspoon coarse salt
• 0.5 tsp nutritional yeast
• 0.5 tsp garlic powder
• 0.5 tsp. granulated sugar

Preparation:

1. Place a rack in the middle of the oven and preheat the oven to 230°C.
2. Place the potatoes in a large pot of water (no need to add salt), bring to a boil, and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot and heat over low heat, shaking until dry, about 1 minute. Mash the potatoes with a potato masher or press them through a potato press.
3. Peel the onion, trim the ends, and slice crosswise into 1-cm-thick rounds. You should have 4 slices. Place the slices on a large plate and sprinkle each with 0.5 teaspoon of the Sour Cream and Onion Spice Mix.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
4. In a 10-inch cast-iron skillet, heat the vegetable oil over medium-low heat until shimmering. Add the seasoned onion slices and cook until the onions are soft and golden brown on the bottom, about 6 minutes. Turn the onions over and sprinkle each slice with another 1/2 teaspoon of the Sour Cream and Onion Spice Mix. Remove the skillet from the heat.
5. In a large bowl, combine the flour, baking powder, salt, and 1/2 teaspoon of the sour cream and onion spice mix. Stir in the mashed potatoes, breaking up any lumps, until the potatoes are well coated. In another large bowl, combine the milk, sour cream, and egg. Add the milk mixture to the flour mixture and knead until smooth. The dough will be heavy and thick, so be careful not to overmix it.
6. Transfer the batter to the pan over the onions and smooth the surface with a spatula or knife. Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to remove the bread. If any onions are stuck to the pan, carefully peel them off and place them back on top of the bread. Sprinkle with dried chives.
7. Let the bread cool for another 20 minutes before serving.
   
   Sour Cream and Onion Spice Mix:
   
   Combine chives, dry buttermilk, onion powder, salt, nutritional yeast, garlic powder, and sugar. Store the remaining mixture in an airtight container for up to 2 weeks.
   Exit: about 1/4 cup