Recipe: Classic Mashed Potatoes and 5 Variations (using 5 lbs potatoes)

CLASSIC MASHED POTATOES

5 pounds potatoes, peeled, sliced 1/4-inch thick
1/2 cup (1 stick) butter, softened
3/4 cup milk
2 teaspoons salt
1 teaspoon black pepper

Place the potatoes in a large soup pot and add just enough water to cover. Bring to a boil over high heat and cook for 12 to 15 minutes, or until tender; drain well and place in a large bowl.

Add the remaining ingredients and beat with an electric mixer until smooth and creamy. Serve immediately.

VARIATION 1: GARLIC MASHED POTATOES
Quarter a small onion and add it and 10 peeled, whole garlic cloves to the pot along with the potatoes before bringing to a boil; beat with the remaining ingredients..

VARIATION 2: CHEDDAR POTATO CASSEROLE
Beat 1 finely chopped onion along with the other ingredients. Coat a 9x13-inch casserole dish with nonstick cooking spray. Spoon the potatoes into the casserole dish and sprinkle with 2 cups shredded sharp Cheddar cheese; pour 1 1/2 cups heavy (whipping) cream over the top. Bake in a preheated 350 degrees F. oven for 35 to 40 minutes, or until heated through and the edges are golden.

VARIATION 3: LOADED MASHED POTATOES
Prepare Classic Mashed Potatoes, reducing the milk to 1/4 cup and the salt to 1/2 teaspoon. Add a 16-ounce container of sour cream, 1 cup finely shredded Colby or sharp Cheddar cheese, 1/4 cup real bacon bits, and 1 thinly sliced scallion. Beat as directed above.

VARIATION 4: RED MASHED POTATOES
Prepare the Classic Mashed Potatoes, reducing the milk to 1/4 cup. Add two well-drained cans (15 ounces each) of sliced beets. Beat as directed above.

VARIATION 5: GREEN MASHED POTATOES
Prepare the Classic Mashed Potatoes then add two packages (10 ounces each) of frozen chopped spinach that have been thawed, drained and squeezed dry. Beat as directed above.

Makes 6 to 8 servings
Source: Mr. Food