June Meyer's Authentic Hungarian
Style Mashed Potatoes

(Magyaros tojasos krumplipure)

The lowly potato is often served at every Hungarian meal. It helped stretch the Goulyas and it was an important ingredient in many dumplings, soups, breads. Mashed potatoes made with real butter and sour cream and egg is usually a Sunday dinner treat. A gardening hint for those of you who plant potatoes. "Do not plant potatoes so deep that they can't hear the church bells" (Old Hungarian proverb).

Regards, June Meyer.

Boil peeled and quartered potatoes in salted water till tender.
Strain off cooking water.
Add butter to pot and mash potatoes.
Add 1/2 of sour cream, blend in potatoes.
Add 1 whole raw egg into potato mixture and whip.
Add a little more sour cream if not moist enough.
Add salt to taste.

These Mashed Potatoes Hungarian Style can be reheated and they will hold their creamy and moist taste.
They will not get hard and pasty.

Serves 6 to 8.


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This site authored by Aaron D. Meyer Web Creation Services. E-mail Aaron at adm@imperialcolor.com