SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. In a 4-quart Dutch oven cook the potatoes, covered, in enough boiling lightly salted water to cover for 12 minutes or until tender; drain. Remove potatoes from pan.
2. Add the butter to the hot Dutch oven and let it melt. Add the potatoes to the Dutch oven; mash with a potato masher until smooth. Stir in the sour cream, milk, salt, and pepper. Cook and stir over low heat until heated through. Transfer to a serving dish. If desired, place a dot of butter on top. Makes 8 to 10 servings.