• 3 medium (1 pound) baking potatoes, (such as russet, round white, or yellow) or sweet potatoes
• 2 tablespoons margarine or butter
• 2 to 4 tablespoons milk

1. Peel and quarter potatoes. If using sweet potatoes, remove any woody ends.

2. Cook potatoes, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes (25 to 35 minutes for sweet potatoes) or until tender; drain.

3. Mash with a potato masher or beat with an electric mixer on low speed. Add margarine or butter. Season to taste with salt and pepper. Gradually beat in enough milk to make light and fluffy. Makes 4 servings.

Make-Ahead Tip: Peel and quarter potatoes. Cover with water. Store in refrigerator overnight.

Nutrition facts per serving: 139 calories, 6 g total fat (1 g saturated fat), 1 mg cholesterol, 209 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein. Daily Values: 7% vitamin A, 12% vitamin C, 1% calcium, 2% iron.