Mashed Potatoes

5large potatoes (about 212 lbs.), peeled, quartered, and boiled

12 cup low-fat milk, heated

2tablespoons butter or margarine

1 teaspoon salt

18 teaspoon black pepper

Warm mixer bowl and flat beater with hot water; dry. Place hot potatoes in bowl. Attach bowl and flat beater to mixer. Gradually turn to Speed 2 and mix about 1 minute, or until smooth.

Add all remaining ingredients. Turn to Speed 4 and beat about 30 seconds, or until milk is absorbed. Gradually turn to Speed 6 and beat about 1 minute, or until fluffy. Stop and scrape bowl. Exchange flat beater for wire whip. Turn to Speed 10 and whip 2 to 3 minutes.

Yield: 9 servings (34 cup per serving).

Per serving: About 111 cal, 2 g pro, 19 g carb, 3 g fat, 8 mg chol, 296 mg sod.

VARIATIONS

Garlic Mashed Potatoes

Substitute 1 teaspoon garlic salt for salt.

Per serving: About 111 cal, 2 g pro, 19 g carb, 3 g fat, 8 mg chol, 239 mg sod.

Parmesan Mashed Potatoes

Increase milk to 34 cup. Add 13 cup grated Parmesan cheese with milk.

Per serving: About 205 cal, 6 g pro, 32 g carb, 6 g fat, 7 mg chol, 524 mg sod.

Sour Cream-Chive Mashed Potatoes

Substitute 14 cup reduced-fat sour cream for 14 cup milk. Add 2 tablespoons chopped fresh chives.

Per serving: About 178 cal, 4 g pro, 32 g carb, 4 g fat, 2 mg chol, 417 mg sod.

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KitchenAid KP50PS, KSM50P manual Garlic Mashed Potatoes, Parmesan Mashed Potatoes, Sour Cream-Chive Mashed Potatoes

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