Sister Marie Burgess's Potatoes

1. 1

   Peel potatoes and place in a saucepan.

2. 2

   Cover with water, lightly salted if desired, and bring to boil over medium heat.

3. 3

   Cook until potatoes are very tender.

4. 4

   Drain potatoes and place in a mixing bowl.

5. 5

   Break up potatoes roughly with a fork and add butter, cut into small pieces.

6. 6

   Heat cream to just below boiling.

7. 7

   Mash the potatoes and butter, using a potato masher or an electric beater.

8. 8

   Beat cream into potatoes.

9. 9

   When all lumps have disappeared and potatoes are a smooth puree, fold in chopped onions and dill.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.