Fluffy Light Mashed Potatoes

The secret to these mashed potatoes is cooking the potatoes slowly for a long time and adding hot milk when mashing.

• 16 ounces Russett or baking potatoes (peeled, cut in 6 pieces, about 4 potatoes)

• .75 cups skim or 1% milk (heated )

• 1 tablespoon butter (unsalted)

• 1 pinch salt and pepper

• 1 tsp fresh parsley (for garnish, optional)

1. Peel the potatoes. Add them to a large pot and cover them water. Bring to a boil. lower to a simmer, and cover. Simmer on low for 35-45 minutes or until they are very tender.

2. Drain the potatoes in a colander. Whip them with a hand mixer or mixing machine or mash them by hand. Stir the hot milk in slowly. Season with salt and pepper. Add the mashed potatoes to a serving bowl, make a swirl on top and add the butter to the top.

3. Serve hot.

Side Dish, Vegetables

American, Holiday