Ingredients:
3 lbs
russets potatoes, peeled, cut into 1-in. chunks
6 tablespoons unsalted butter, softened
2 teaspoons salt
1/4 teaspoon pepper
1 cup hot milk
1 handful chopped fresh parsley (optional)
Instructions:
1.Place potatoes in large pot with enough cold water to cover. Bring to a
boil; cook 8 minutes or until tender. Drain well in colander; return
potatoes to pot.
2. Add butter, salt and pepper. Mash with potato masher. Then, either a)
add hot milk and mash until almost smooth with a few small lumps left; or b)
put potatoes through a ricer and stir in hot milk until smooth and creamy.
Top with parsley, if desired.
Makes 8 Per serving: 222 calories, 4 g
protein, 31 g carbohydrate, 10 g fat, 28 mg cholesterol, 555 mg sodium.