Peel and quarter potatoes. Cook covered, in a small amount of boiling lightly salted water for 20-25 minutes or till tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add butter. Season to taste with salt and pepper. Gradually beat in enough milk to make light and fluffy.
Use russet, round white, or yellow potatoes.
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4|
|Calories from Fat: 106 (46%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 31.1mg||10 %|
|Sodium 95.9mg||3 %|
|Potassium 689.8mg||18 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 24.8g|
|Protein 3.6g||5 %|
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Calories per serving: 229
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