 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a fairly big recipe but I use the leftovers for hashbrowns or for dinner the next day if I have any. Ingredients:
3 lbs peeled and cubed russet potatoes |
1 tablespoon fred meyer margarine |
1/2 teaspoon salt |
1 1/2 cups 1% low-fat milk |
Directions:
1. Rinse potatoes with water.
2. Put potatoes into a big pot.
3. Fill the pot with water enough to cover the potatoes.
4. Bring to a boil.
5. Reduce heat and cover.
6. Cook for 20 minutes or until potatoes are fork tender.
7. Drain water from the potatoes when done.
8. Add margarine, salt and milk.
9. Mash potatoes with a potato masher or mix with a hand beater.
|
|