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Ingredients:

2 medium russet potato (about 1/2 pound), peeled, cut into quarters
3/4 teaspoon salt
1 to 2 tablespoon margarine or butter, if desired
dash pepper
1/4 to 1/3 cup hot milk

1. Place potatoes in large saucepan add enough water to cover. Add 1/2 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.

2. Return potatoes to saucepan shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.

3. Mash potatoes with potato masher until no lumps remain. Add margarine, pepper and remaining 1/4 teaspoon salt continue mashing, gradually adding enough milk to make potatoes smooth and creamy.


Variations

Cheesy Garlic and Chive Mashed Potatoes: Prepare recipe as directed except add 2 quartered garlic cloves to potato cooking water omit salt. Continue as directed except after mashing potatoes and garlic, stir in 1/2 cup warm buttermilk or milk,1/3 cup shredded Cheddar cheese, 1 tablespoon chopped fresh or 1 teaspoon freeze-dried chopped chives and 1/4 teaspoon salt.

Herbed Mashed Potatoes: Prepare recipe as directed except after mashing potatoes, add 2 tablespoons chopped fresh parsley, 1 tablespoon margarine or butter, 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves, and an additional 1/2 teaspoon salt. Continue mashing, gradually adding 1/4 to 1/2 cup milk until potatoes are smooth and creamy.

See Cook's Note: Potato Pointers and Cook's Note: Cooking Potatoes

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