Mashed Potatoes Plus

In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender; drain.

Return potatoes to pan. With potato masher, mash potatoes with margarine or butter and salt. Gradually add milk; mash until mixture is smooth and well blended. Keep warm. Makes about 8 servings.

WITH GARLIC AND LEMON:

Prepare Basic Mashed Potatoes as above in step 1. Meanwhile, with garlic press, press 2 cloves garlic into 1-quart saucepan with the margarine or butter and salt called for in step 2; heat over low heat 2 to 3 minutes until margarine melts. Add garlic mixture to potatoes with the milk; mash. Stir in 2 tablespoons finely chopped parsley and 1 teaspoon grated lemon peel.

WITH HORSERADISH:

Prepare Basic Mashed Potatoes as above but add 2 tablespoons undrained prepared white horseradish with the milk.

WITH PARSNIPS:

Prepare Basic Mashed Potatoes as above but substitute 1 pound parsnips, peeled and cut into 1-inch pieces, for 1 pound potatoes and use only 3/4 cup milk.