Mashed Potatoes Serves 6 to 8 2 1/2 pounds baking potatoes, peeled and quartered 1 1/2 tablespoons salt 1 cup sour cream 8 tablespoons (1 stick) unsalted butter Salt and freshly ground black pepper, to taste Cracked black pepper, for garnish 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, gently warm sour cream and butter. Fold warm sour cream mixture into potatoes, add salt and pepper to taste, and serve immediately. Garnish with cracked black pepper.

© 2010 Mary Sue Milliken and Susan Feniger.  All rights reserved.