Mashed Potatoes

2 pounds Russett potatoes, peeled and cut into 1-inch chunks (about 5 cups)

3/4 cup hot milk (1%, 2%, or whole milk)

2 tablespoons butter

1/2 teaspoon salt

1/4teaspoonblackpepper

Optional Add-Ins: 1/2 cup grated sharp cheddar cheese 2 tablespoons freshly chopped parsley or dill

Preparation:

Place potatoes in large pot and add enough water to cover potatoes. Cook 13 to 15 minutes or until very tender. Drain potatoes in colander.

Return cooked potatoes to pot and stir over medium heat, about 1 minute, until excess water has evaporated.  With potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in any optional add-ins, if desired.

Sweet!