Hungarian-style Mashed Potatoes

Peel and quarter the potatoes, then place them in a large pot and cover with cold salted water. Bring to a boil over high heat.

Reduce heat to medium and cook the potatoes until completely tender when pierced with a fork. Drain thoroughly in a colander.

Return the drained potatoes to the warm pot and mash them well using a potato masher or ricer until no lumps remain.

Add the sour cream to the mashed potatoes and stir vigorously to combine, creating a smooth and creamy consistency.

Beat the egg lightly in a small bowl, then fold it into the potato mixture quickly and thoroughly to ensure even incorporation.

Season the mixture generously with salt to taste, stirring well after each addition until the flavor is balanced.

Transfer the mixture into a greased baking dish and smooth the top evenly with a spatula. Optionally dot the surface with a small amount of sour cream.

Bake in a preheated oven at 375°F (190°C) until the top is lightly golden and the egg has set throughout. Remove from the oven and serve hot.