Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Baking potatoes; peeled, quartered |
| 1½ tablespoon | Salt |
| 1 cup | Sour cream |
| 8 tablespoons | Unsalted butter -; (1 stick) |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | Cracked Black Pepper Garnish; see * Note |
* Note: See the "Cracked Black Pepper Garnish" recipe which is included in this collection.
Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are still warm, mash with a fork, in a food mill, or gently in a food processor. In a medium saucepan, warm sour cream and butter. Fold warm sour cream mixture into potatoes, add salt and pepper to taste. Serve immediately. Garnish with the Cracked Black Pepper Garnish. This recipe yields 5 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6135 broadcast 09-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.