Fool Proof Mashed Potatoes a.. 3 medium baking potatoes (1 pound), such as Yukon Gold, russet, or rounded white b.. 2 tablespoons margarine or butter c.. 2 to 4 tablespoons milk or light cream d.. Salt and pepper Directions 1. Wash, peel, and quarter the potatoes, making sure to remove any bruises or eyes. Place the potatoes in a large saucepan filled with boiling, salted water (about 3 to 4 inches). Return to boiling; reduce heat. Cover and cook over medium heat for 20 to 25 minutes or until potatoes test tender when poked with a fork. (Remember to check the potatoes occasionally while they are cooking so they do not boil dry.) Drain. 2. Transfer the hot potatoes to a medium mixing bowl. Mash with a potato masher or beat with an electric mixer on low to medium speed until potatoes are smooth. 3. Add the margarine or butter, and season to taste with salt and pepper. While mashing or beating the potatoes, gradually add enough of the milk or cream to make the potatoes light and fluffy. Makes 4 side-dish servings. Make-ahead tip: Place the mashed potatoes in a 1-quart casserole. Cover and refrigerate. To reheat, bake the casserole, covered, in a 375 degree F oven for 30 to 35 minutes or until heated through
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