Sister Marie Burgess's Potatoes
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds mealy potatoes (russets are a good choice)
- Salt to taste, if desired
- ¼cup butter
- ½cup light cream
- ¼cup minced raw onion
- 1tablespoon dried dill weed
Nutritional analysis per serving (6 servings)
246 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 4 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Peel potatoes and place in a saucepan. Cover with water, lightly salted if desired, and bring to boil over medium heat. Cook until potatoes are very tender.
- Step 2
Drain potatoes and place in a mixing bowl. Break up potatoes roughly with a fork and add butter, cut into small pieces. Heat cream to just below boiling.
- Step 3
Mash the potatoes and butter, using a potato masher or an electric beater. Beat cream into potatoes.
- Step 4
When all lumps have disappeared and potatoes are a smooth puree, fold in chopped onions and dill. Serve immediately.
Private Notes