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(See Also: Mashed Potato Variations)

Stovetop Preparation
 In large saucepan, add cut-up (1-inch) potatoes to 2 inches boiling water to cover. Return to a boil. Reduce heat and cook, covered, about 12 minutes or until tender; drain. (If cooking whole potatoes, allow 30 to 40 minutes.) Heat potatoes over medium-low heat 1 minute to evaporate excess moisture, stirring occasionally. Using electric hand mixer or potato masher, mash potatoes. Mix in milk, butter (if desired), salt and pepper.
Microwave Oven Preparation
In microwave-safe dish, combine 1 1/2 pounds quartered potatoes and 3 tablespoons water. Cover and microwave on high 12 to 14 minutes or until tender. Mash potatoes as described above; stir in milk, butter (if desired), salt and pepper.
How to Make the Best Mashed Potatoes

After boiling, heat drained potatoes briefly in the pot to dry out.
To mash, use a hand-held potato masher, ricer, food mil or electric mixer; avoid the food processor, which will make them gummy.
How to Keep Mashed Potatoes Hot
To keep your mashed potatoes hot, heat the milk or cream before adding to the potatoes.
When prepared ahead of time, keep mashed potatoes warm by placing in top of double boiler or in a pot over hot water.
How to Make Slim but Flavorful Mashed Potatoes
Instead of milk and butter, stir chicken broth or buttermilk into mashed potatoes.
Or, cook potatoes in chicken broth and garlic instead of water.

These recipes courtesy of - the website of the U.S. Potato Board - Used with permission.

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