- 6 medium russet potatoes (about 2 pounds), peeled and cubed
- 1/2 cup warm milk
- 1/4 cup butter, cubed
- 3/4 teaspoon salt
- Dash pepper
- Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well.
- Add the milk, butter, salt and pepper; mash until light and fluffy. Yield: 6 servings (about 5 cups).
Originally published as Traditional Mashed Potatoes in Taste of Home's Quick Cooking Annual Recipes Annual 1999, p114
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Reviewed Nov. 30, 2013
I like this recipe. I added sour cream and garlic for a little extra flavor. The recipe is very simple. It is an easy recipe to make many different variations of. Overall I will be making again in many different ways.