Sister Marie Burgess's Potatoes

Name: Sister Marie Burgess's Potatoes
Total time: 1 h
Yield: 6 servings
Ingredients: 2 pounds mealy potatoes (russets are a good choice); Salt to taste, if desired; 1/4 cup butter; 1/2 cup light cream; 1/4 cup minced raw onion; 1 tablespoon dried dill weed

By Nancy Harmon Jenkins

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: Shaker Cooking: Simplicity's Renewed Appeal

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Ingredients

Yield:6 servings

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

Ingredient Substitution Guide

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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.