Mashed potatoes

4-6 potatoes

20 g butter
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3 Art. l. sour cream

salt

Peel the potatoes, put to boil in salted water. Cook for about 20 minutes, then drain the water in a separate container. Let casserole stand up even a few minutes with the lid closed on low heat. Add the butter and mash, add a little water in which previously cooked potatoes, and continue to pound. At the end add sour cream and have a lush, viscous, but not thick consistency.