MASHED POTATOES WITH VARIATIONS

2 pounds (about 6 medium) russet potatoes, peeled, cut into quarters, and boiled
1/4 cup margarine or butter, softened
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 to 1/3 cup lowfat milk, warmed

Drain potatoes well. Return to hot saucepan. Add margarine, salt, and pepper.

Beat with electric mixer on Speed 4 about 20 seconds, or until potatoes are broken up. Continuing on Speed 4, slowly add milk. Beat about 45 seconds, or until smooth. Serve immediately.

Yield: 8 servings (about 1/2 cup per serving)

VARIATIONS:

GARLIC MASHED POTATOES:
Add 6 to 8 large, peeled cloves garlic to potatoes before boiling.

Yield: 8 servings (about 1/2 cup per serving).

CARROT AND LEEK MASHED POTATOES:
Add 2 medium carrots, cut into 1-inch pieces, and 1 medium leek, cut into 1-inch pieces, to potatoes before boiling. Cook until tender.

Yield: 10 to 12 servings (about 1/2 cup per serving).

PESTO MASHED POTATOES:
Prepare potatoes as directed. Add 1/4 cup prepared pesto. Beat on Speed 5 about 15 seconds, or until blended.

Yield: 8 servings (about 1/2 cup per serving)
Source: Kitchenaid