Sister Marie Burgess's Potatoes
Published December 1, 1987
- Total Time
- 1 hour
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Ingredients
2 pounds mealy potatoes (russets are a good choice)
Salt to taste, if desired
¼ cup butter
½ cup light cream
¼ cup minced raw onion
1 tablespoon dried dill weed
Nutritional analysis per serving (6 servings)
28 grams carbs; 42 milligrams cholesterol; 246 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 3 grams fiber; 437 milligrams sodium; 4 grams protein; 2 grams sugar
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.
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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