Peppercorn-sour cream mashed potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | White potatoes |
| ½ | cup | Sour cream |
| 6 | tablespoons | Butter, melted |
| 2 | teaspoons | Freshly ground black pepper |
| ½ | teaspoon | Salt |
Directions
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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