Ingredients Jump to Instructions ↓

  1. 8 to 10 medium russet potatoes (about 3 lb.), peeled, cut into quarters

  2. 1 teaspoon salt

  3. 2 tablespoons margarine or butter, if desired

  4. Dash pepper

  5. 1/4 cup hot milk

Instructions Jump to Ingredients ↑

  1. Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.

  2. Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.

  3. Mash potatoes with potato masher until no lumps remain. Add margarine, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.

  4. High Altitude (3500-6500 ft)

  5. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1/10 of Recipe)

  6. Calories 140 (Calories from Fat 25),


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