Budget-conscious cooks can try medium-grade or pure olive oil as a substitute for the butter called for in this recipe. As a bonus, the olive oil will give these potatoes a wonderful flavor.
8 medium boiling potatoes, peeled, cooked
1 cup sour cream
1/4 cup butter or margarine
3/4 cup milk
2 eggs, lightly beaten
2 tsp salt
1 tsp pepper
1 tsp paprika
1 Tbsp dried chives
Preheat oven to 375°F. Grease a large casserole. Mash the potatoes in a large bowl.
Add sour cream, butter, milk, eggs and salt; mix well.
Spoon potato mixture into prepared casserole. Sprinkle with pepper and paprika.
Bake potatoes until puffed and browned, about 40 minutes. Sprinkle with chives.
When time is extra tight, keep the peels on the potatoes. Not only will you save time, you'll get added fiber and other nutrients as well.