Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Potatoes -- diced |
| ½ cup | Celery -- diced |
| ½ cup | Onion -- diced |
| 1½ cup | Water |
| 2 smalls | Chicken Bouillon Cubes or 1 large |
| ½ teaspoon | Salt |
| 2 cups | Milk |
| 2 tablespoons | Butter |
| 1 cup | Sour Cream |
NOTE: You may substitute chicken broth instead of the water and bouillon.
1. In large pot, combine potatoes, celery, onions and water. Add the bouillon cubes and salt. Bring to a boil, lower heat and simmer, covered, for about 20 mins, until potatoes are tender.
2. With a potato masher, mash the potatoes slightly, so that they retain a little texture. Add the milk and butter, Heat, but don't let boil. Stir in sour cream at serving time.
Recipe submitted to section on the WASHINGTON COUNTY FAIR of Richmond, R.I. Fair dates: Mid-August, 5 days. Recipe by Virginia Cottrell.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking