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Classic Mashed Potatoes

The amount of milk needed will vary with type of potatoes used and personal preference. Mashed potatoes are best served right away. If made ahead, keep potatoes hot in saucepan or heatproof bowl set over pot with barely simmering water. Cover potatoes loosely.


2-2/3 pounds (8 medium) potatoes, peeled, cut into 1-inch pieces
2 teaspoons salt, divided
1/4 cup (1/2 stick) butter or margarine, softened
1/2 to 1 cup hot milk or cream


1. In large saucepan, combine 5 cups water, potatoes and 1-1/2 teaspoons of the salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

2. Drain potatoes thoroughly in colander. Return to saucepan; heat over medium-low heat 2 to 3 minutes to dry potatoes, stirring occasionally.

3. In saucepan, mash potatoes with potato masher or beat with electric hand mixer. Stir in butter, remaining 1/2 teaspoon salt and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency; beat until light and fluffy. Season to taste with additional salt, if desired. Serve immediately.

Yield: 8 servings
Preparation Time: 20 Minutes
Cooking Time: 20 Minutes

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