Ingredients

2 1/2 pounds russet potatoes
4 tablespoons margarine butter is ok to use, if you use salted butter you may need to reduce the amount of salt
1/4 cup milk
1 teaspoon salt
1/2 teaspoon black pepper

Directions

Wash and peel the potatoes. It is not necessary to remove all of the peelings off the potatoes. Cut the potatoes into 1 inch pieces and place into a pot.

Fill the pot with water, add enough to water to cover the potatoes and then add an additional 1/2 inch of water.

Cook the potatoes on medium-high heat for about 7 to 10 minutes or until they are fork tender. Drain the potatoes.

Place potatoes into a bowl with the other ingredients and mash the potatoes with a potato masher. You can use an electric mixer if desired, but be sure to not mix them until they are smooth, leave them with some texture.

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