Mashed Potatoes

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:35

Categories: Rice, Potatoes and Beans

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1 ½    pounds russet potatoes — peeled and cubed

4    tablespoons unsalted butter — softened

½     cup whole milk

1    teaspoon coarse salt

½    teaspoon freshly ground black pepper

parsley — garnish

In a large heavy saucepan, add cubed potatoes and cover with cold water by at least 1-inch. Bring to a boil. Cover partway, reduce heat to medium and cook until potatoes are tender. Drain the potatoes and return to the pot. Mash potatoes until smooth with a hand masher. Add the butter and mix thoroughly. Add the milk in small amounts, ¼ cup at a time, mixing until milk is absorbed. Continue adding milk until desired consistency is reached. Season with salt and fresh ground black pepper. Garnish with chopped parsley and serve warm.