Serves: 6
Total Calories: 184

6 medium round white or red potatoes (2 pounds)
1/3 - 1/2 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
dash of black pepper

1. Place potatoes in 2-quart saucepan add enough water just to cover potatoes. Heat to boiling reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).

2. Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).

3. Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.

FOOD for THOUGHT
Mashed potatoes are easy to swallow, especially when there aren't any lumps. If you would like to add a little more milk to make them more moist, try adding 1 to 2 tablespoons at a time to get just the right consistency for you.

"When the mouth sores were really bad, mashed potatoes were all I could manage to eat. I added whey powder with the butter, which made it into a meal that included a high-quality protein. It didn't change the taste, but it sure changed the nutritional benefit." -ANNE R.

NUTRITION FACTS: High in potassium good source of fiber low residue if skins are removed
1 Serving: Calories 280 (Calories from Fat 110) Fat 12g (Saturated 7g) Cholesterol 35mg Sodium 400mg Potassium 760 Carbohydrate 45g (Dietary Fiber 4g) Protein 5g % DAILY VALUE: Vitamin A 10% Vitamin C 18% Calcium 4% Iron 12% Folic Acid 4% Magnesium 4% DIET EXCHANGES: 2 Starch, 1 Fruit, 1 1/2 Fat

Helpful For These Side Effects: (m), (c)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 184
Calories from Fat: 69

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
Barley and Asparagus
Broccoli-Bacon Salad
Bulgur Pilaf
ENJOYING FOOD DURING CANCER TREATMENT
Easy Cheesy Broccoli Bake
Easy Creamed Vegetables
Easy Fresh-Fruit Salad
Grilled Marinated Vegetables
Mashed Potatoes
Orange-Pineapple Fruit Salad
Savory Black-Eyed Peas with Bacon
Stir-Fried Vegetables
Wild Rice Stuffing