Traditional Mashed Potatoes

Note from Cheri: Mashed potatoes is one of those dishes you can really get creative with by adding all sorts of ingredients. But before you can do that, you have to know how to make classic, good, old fashioned mashed potatoes. For advice on how to do it right, we went to the experts at the Idaho Potato Commission. This is their recipe.

2 lbs. Idaho potatoes, peeled and cut into 1-inch chunks (about 5 cups) 3/4 C hot milk (1%, 2%, or whole milk) 2 T butter 1/2 tsp. salt 1/4 tsp. black pepper Optional Add-Ins: 1/2 C sharp cheddar cheese, grated 2 T freshly chopped parsley or dill

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Servings: 4 - 6 Place potatoes in large pot and add enough water to cover potatoes. Cook 13 to 15 minutes or until very tender. Drain potatoes in colander. Return cooked potatoes to pot and stir over medium heat, about 1 minute, until excess water has evaporated. With potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in any optional add-ins, if desired. Approximate nutritional analysis: 252 calories 6 grams fat 6 grams protein 45 grams carbohydrate 16 mg cholesterol 322 mg sodium