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1. In a large saucepan cook potatoes, covered, in a large amount of boiling lightly salted water for 20 to 25 minutes or until tender; drain. Press through a ricer, mash with a potato masher, or beat with an electric mixer on low speed.* Add the 1/4 cup butter, the salt, and pepper. Gradually beat in enough of the milk to make mixture light and fluffy. (To serve today, omit Steps 2 and 3 and continue as directed in Step 4.)
2. Transfer potato mixture to a 3-quart rectangular baking dish. Cool slightly. Cover tightly with plastic wrap; chill for up to 2 days.
3. Preheat oven to 350 degrees F. Remove plastic wrap. Bake about 1 1/4 hours or until heated through.**
4. If desired, serve with additional butter and snipped chives.