Categories: Vegetables-potatoes

Ingredients

• 4 lbs. russets or Yukon Gold's, peeled and
• quartered
• 3/4 to 1 cup hot milk
• 6 Tbsp. butter, cut in pieces
• 1 tsp. salt or to taste
• 1/2 tsp. fresh ground black pepper or to taste

Directions

1. Place potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil, reduce heat, cover and cook 15 to 20 minutes, or until tender. Drain in a colander.
2. Return hot potatoes to the pan and mash until smooth with a potato masher. Gradually add 3/4 cup of the milk, butter, salt and pepper while continuing to mash the potatoes until fluffy. Add the remaining milk if necessary.

3. Variations: Mix in one or more of these;

4. fresh chopped herbs such as parsley, dill,

5. sage and rosemary.

6. Roasted garlic

7. Nonfat chicken broth instead of milk.

8. Favorite shredded or crumbed cheeses.

9. Variations to add to potatoes while they cook:

10. Peeled, whole garlic cloves; mashed with potatoes.

11. Peeled and quartered rutabaga, celery root, turnip or parsnip.

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