Sister Marie Burgess's Potatoes

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 Information

  • Nutritional analysis per serving (6 servings)

    245 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 42 milligrams cholesterol; 18 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
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.
3. Mash the potatoes and butter, using a potato masher or an electric beater. Beat cream into potatoes.
4. When all lumps have disappeared and potatoes are a smooth puree, fold in chopped onions and dill. Serve immediately.

1 hour