Hamburger Stroganoff

This is one of those yummy dinners I remember my mom making when I was a kid. She always made real mashed potatoes, and that is the secret to this dinner's success. If you're really pressed for time, instant potatoes will work (some dinner is better than none, right?), but it's sooooo much better to mash your own potatoes (I've tried it both ways--instant potatoes tend to go soupy with the sauce). Enjoy a comfort food classic tonight.

Ingredients:

Mashed potatoes
6 large potatoes, more or less depending on the number of people you are serving
Butter
Salt
Milk

Stroganoff Sauce
1 lb. hamburger
1/2 sm. onion, chopped
2 cans cream of mushroom soup
1 empty cream of mushroom soup can filled with milk
1 16 oz. carton sour cream, I use the lite version

The sauce can be halved for smaller crowds

Directions:
Peel, dice, and boil potatoes. Drain off water. Mash with potato masher, and add butter, salt, and milk until it reaches desired consistency.

While potatoes are boiling, brown hamburger with onion. Drain off fat. Add cream of mushroom soup and milk. Over medium heat, bring to a boil, and allow to simmer for 5 minutes. Stir constantly to avoid burning. Add sour cream, and stir thoroughly. Heat through. Serve over mashed potatoes.