Perfect Mashed Potatoes

 

4

medium russet or Idaho baking potatoes (about 1 1/2 lb)

3/4

teaspoon salt

1

to 2 tablespoons butter or margarine, if desired

Dash pepper

1/4

to 1/3 cup hot milk

• 1 Wash and peel potatoes; cut into quarters. Place potatoes in 3-quart saucepan; add enough water to cover. Add 1/2 teaspoon of the salt. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes break apart easily when pierced with fork.
• 2 Drain potatoes well; return to saucepan. Shake saucepan gently over low heat 1 to 2 minutes to evaporate any excess moisture.
• 3 With potato masher, mash potatoes until no lumps remain. Add butter, remaining 1/4 teaspoon salt and the pepper; continue mashing, gradually adding enough milk until potatoes are smooth and creamy. Serve immediately.