Ingredients

• 1  5-lb. bag baking potatoes (such as russet or Yukon gold), peeled, if desired, and quartered
• 1  Tbsp. salt
• 1/3  cup butter or margarine
• 1/2  tsp. salt
• 1/4  tsp. ground black pepper
• 1/2  to 3/4 cup milk

Directions

1. In a 6-quart Dutch oven cook potatoes, covered, in enough boiling water to cover and the 1 tablespoon salt for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed. Add butter, the 1/2 teaspoon salt and pepper. Season to taste with additional salt and pepper. Gradually beat in enough milk to make mixture light and fluffy. Makes 8 to 10 servings.

Garlic Mashed Potatoes: Add 10 peeled garlic cloves to water while cooking potatoes, and substitute 5 tablespoons olive oil for the butter.

Pesto Mashed Potatoes: Add 1/3 cup purchased pesto along with the butter.

Sour Cream and Chive Mashed Potatoes: Add one 8-ounce carton dairy sour cream with the butter. Stir 1/4 cup snipped fresh chives into potatoes just before serving. Sprinkle with additional snipped fresh chives.

Cheesy Chipotle Potatoes: Stir 1 cup shredded smoked cheddar or Monterey Jack cheese (4 ounces) and 2 tablespoons finely chopped chipotle pepper in adobo sauce into potatoes just before serving.

Test Kitchen Tip: Leftovers make great potato pancakes. Stir an egg and a handful of chopped onion into leftover mashed potatoes, form into patties. In a nonstick skillet fry patties in hot butter or cooking oil over medium heat. Serve with applesauce.