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4 pounds sweet potatoes, yams, or white potatoes (12 medium)
1/3 cup butter or margarine
1/2 teaspoon salt
1/2 teaspoon pepper
3 to 4 tablespoons milk (optional)
utter (optional)
1. Peel and quarter potatoes. Cook potatoes, covered, in a small amount of boiling water in a Dutch oven for 25 to 35 minutes or until tender; drain.
2. Mash potatoes with a potato masher or beat with an electric mixer on low speed.
3. Beat in the 1/3 cup butter, the salt, and pepper. If necessary, beat in enough milk to make mixture fluffy. Season to taste with additional salt and pepper.
4. Spoon into a serving bowl. Top with butter, if desired.
Make-Ahead Tip: Spoon potato mixture into a 1-1/2-quart microwave-safe casserole. Cover and chill up to 24 hours. To heat, microwave, covered, on 100-percent power (high) for 15 to 20 minutes or until an instant-read thermometer registers 160F; give dish
Per Serving: calories: 207, total fat: 6g, saturated fat: 3g, cholesterol: 15mg, sodium: 171mg, carbohydrate: 37g, fiber: 5g, protein: 3g, vitamin A: 550\%, vitamin C: 40\%, calcium: 3\%, iron: 5\%
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