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Fluffy Mashed Potatoes
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Use baking potatoes, or Russets, for best texture.
2-1/2 pounds russet, or baking potatoes, cut into 1-inch chunks, about 7 to 8 cups of cut up potatoes
1/4 cup milk or half-and-half
1/4 cup butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
Drain potatoes thoroughly; transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.
Mashed potato recipe serves 4 to 6.
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