Recipe - Hampshire Mashed Potatoes

1 One half pound Russet potatoes
3 cup Water
1 teaspoon Salt
Three fourths cup Knudsen Hampshire Sour Cream
2 tablespoon Butter
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 One half cup buttermilk for
sour cream.

Serves: 4 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98
Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 26, 1998