Ingredients Jump to Instructions ↓

  1. 3 pounds red potatoes, quartered

  2. 2 teaspoons salt, divided

  3. 1/4 to 1/2 cup milk

  4. 5 tablespoons butter

  5. 1/4 teaspoon white pepper

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large saucepan or Dutch oven; cover with water. Add 1 teaspoon salt. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until very tender. Drain potatoes well and place in a large bowl. Add 1/4 cup milk, butter, pepper and remaining salt. Beat on low speed until potatoes are light and fluffy, adding remaining milk if needed. Yield: 8 servings.


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