Lunch: Best Mashed Potatoes

Classic mashed potatoes at their best. We've added new flavor twists as well as success tips so your mashed potatoes will be perfect every time.

Ingredients

2 lb medium russet potatoes, peeled
1/3 to 1/2 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
Dash of pepper

Instructions

Place potatoes in 2-quart saucepan; and 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).
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).
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.

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