Peppercorn-sour cream mashed potatoes

Yield: 6 Servings

Measure Ingredient
6 larges White potatoes
½ cup Sour cream
6 tablespoons Butter, melted
2 teaspoons Freshly ground black pepper
½ teaspoon Salt

1. Peel the potatoes and cut into quarters. Put into a pan and cover with water. Bring to a boil, cover and reduce the heat. Simmer about 15 to 20 minutes, or until the potatoes are tender.

2. Drain the potatoes in a colander. Put into a large bowl and mash with the sour cream, butter, pepper and salt. (You can use an electric mixer or potato masher.) Serve hot.

NOTES : From "Great Women Chefs" by Julie Stillman. MC formatted 2/26/97 by MsRooby@...

Recipe by: Seattle Times 2/26/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@...> on Feb 26, 1997.

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