For those of you who registered for a Potato Masher

FLUFFY MASHED POTATOES


2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
1/4 cup milk or half-and-half, or more to taste
1/4 cup butter
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper


Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes through a cood processor at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.

Feel free to add in anything you'd like, such as some shredded chedder, chives, or bacon bits

Mashed potato recipe serves 4 to 6.

Not the healthiest thing....but DELICIOUS