Positively Perfect Mashed Potatoes

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What you’ll need

You shop for many of the ingredients in this soup with your Bridge Card and Double Up Food Bucks.

Michigan russet potatoes, peeled, cut into 1-inch cubes
1 1/3 lb (4 medium)
1 1/4 tsp
Butter or margarine, softened
2 tbsp
Hot milk or cream
1/4 to 2/3 cup


Time: 40 min to prep and cook
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Michigan Potatoes


1. In large saucepan, combine 5 cups water, potatoes and 1 teaspoon of the salt; bring to a boil.

2. Reduce heat to medium; cover and cook 10 minutes or until potatoes are tender when pierced with a fork.

3. Drain potatoes thoroughly.

4. Return to saucepan; heat over medium-low heat 1 to 2 minutes to dry potatoes, stirring occasionally.

5. In saucepan, mash potatoes with potato masher or fork, or beat with electric hand mixer until chunky.

6. Stir in butter, remaining 1/4 teaspoon salt and 1/4 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency.

7. Season to taste with additional salt, if desired.

8. Serve immediately.

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