AUTHENTIC HUNGARIAN-STYLE MASHED POTATOES
(June Meyer’s Authentic Hungarian-Style Mashed Potatoes)

8-10 potatoes, peeled and quartered
¼ lb. of butter or 1 stick
½ cup of sour cream
1 raw egg
salt to taste

Boil peeled and quartered potatoes in salted water till tender. Strain
off cooking water. Add butter to pot and mash potatoes. Add ½ 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 6-8.

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).

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?