How to Make Good Creamed Potatoes, Never Sticky, Always Good and Fluffy

How to Make Good Creamed Potatoes, Never Sticky, Always Good and Fluffy
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Creamed Potatoes, Vol. 1 Cookbook Recipe
2.5 LB. RUSSETT POTATOES
WATER
1 TSP. SALT
1/4 TSP. PEPPER
1/2 CUP MILK
4 TBSP. SALTED BUTTER OR MARGARINE
1/4 CUP SOUR CREAM
Wash & peel potatoes. Rinse potatoes and cut into small
cubes so they cook well. Place in medium saucepan, cover
with water and boil on medium heat for 25minutes. Drain.
Add remaining ingredients. Use an electric mixer with
whisk attachment and creampotatoes until they are fluffy.
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