FOOLPROOF MASHED POTATOES
Make these potatoes ahead to save time the day of serving.
3 medium baking potatoes (1 lb.), such as russet, round white,
or
yellow
2 Tbsp. margarine or butter
Salt
Pepper
2 to 4 Tbsp. milk
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 and simmer, covered, over medium heat for 20 to 25 minutes or till potatoes test tender when poked with a fork. (Remember to check the potatoes occasionally while they're cooking, so they do not boil dry.) Drain potatoes.
Transfer the hot potatoes to a medium mixing bowl. Mash with a potato masher or beat with an electric mixer on low speed till potatoes are smooth.
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 to make the potatoes light and fluffy. Makes 4 side-dish servings.
To make ahead: Place the mashed potatoes in a 1-quart casserole. Cover and chill. To reheat, bake the casserole, covered, in a 375 degree F. oven for 30 to 35 minutes or till heated through.
Nutrition facts per serving: 151 cal., 6 g total fat (1 g sat.
fat), 1 mg chol., 110 mg sodium, 23 g carbo., 1 g fiber, 2 g pro.
Daily values: 7% vit. A, 14% vit. C, 1% calcium, 2% iron.
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