Recipe - Peppercorn Sauce

6 lg White potatoes
One half cup Sour cream
6 tablespoon Butter, melted
2 teaspoon Freshly ground black pepper
One half 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@sprintmail.com

Recipe by: Seattle Times 2/26/97

Posted to MCRecipe Digest V1 #485 by "Rooby" MsRooby@sprintmail.com on
Feb 26, 1997.