Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Russet potatoes |
| 3 cups | Water |
| 1 teaspoon | Salt |
| ¾ cup | Knudsen Hampshire Sour Cream |
| 2 tablespoons | Butter |
| \N \N | Salt to taste |
Peel and quarter potatoes.
Cook potatoes in boiling salted water until they break apart when pierced with a fork.
Drain the liquid from the potatoes (reserve it for gravy if you wish) and return the potatoes to low heat to dry any moisture remaining.
Scoop the sour cream into the bottom of the pan with the potatoes and allow to heat. Add butter.
Whip potatoes with electric mixer until light, smooth and fluffy. Add additional salt is necessary.
VARIATION: Buttermilk Mashed Potatoes - Substitute ½ cup buttermilk for sour cream.
Serves: 4 - 6.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998