Peppercorn-sour Cream Mashed Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes, Seattle tim | 6 | Servings | |
INGREDIENTS
| 6 | White potatoes | |
| 1/2 | c | Sour cream |
| 6 | T | Butter, melted |
| 2 | t | Freshly ground black pepper |
| 1/2 | t | Salt |
| 1/13 | by MsRooby@sprintmail.com |
INSTRUCTIONS
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. 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 Recipe by: Seattle Times 2/26/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on Feb 26, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 422
Calories From Fat: 139
Total Fat: 15.8g
Cholesterol: 40.5mg
Sodium: 231.8mg
Potassium: 1666.3mg
Carbohydrates: 64g
Fiber: 6.5g
Sugar: 5.3g
Protein: 6.9g