Auntie Ei has managed to improve upon my grandmother's foolproof Irish whipped potatoes with this creamy, artery-clogging version. Eat at your own risk!
four or five russet potatoes
1/4 pound real butter
2 tablespoons sour cream
1/2 cup light cream
1 teaspoon salt
Peel potatoes and cover with water. Add salt and bring to a boil. Boil no longer than 15 minutes, or until fork-tender. Drain well. Add butter and mash lightly. Add sour cream and light cream and whip or mash (individual preference) until smooth. Very good as mashed potatoes by themselves, but they also make an excellent layer for Shepherd's Pie.
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