PEPPERCORN-SOUR CREAM MASHED POTATOES

6 large white potatoes
1/2 cup sour cream
6 tablespoons butter, melted
2 teaspoons freshly ground black pepper
1/2 teaspoon salt

Peel the potatoes and cut into quarters. Put into a pan and cover with water. Bring to a boil, cover and reduce the heat. Simmer about 15 to 20 minutes, or until the potatoes are tender.

Drain the potatoes in a colander. Put into a large bowl and mash with the sour cream, butter, pepper and salt. (You can use an electric mixer or potato masher.) Serve hot.

Servings: 4
Source: Great Women Chefs by Julie Stillman