Mashed Potato Variations

By Mary McDougall
Russet potatoes make fluffier mashed potatoes, while Yukon Gold, Yellow Finn or thin-skinned red or white potatoes are denser and heavier in texture. Three pounds of potatoes will yield approximately 6-8 servings. Peel, simmer over low heat until tender, and mash, blending with warmed non-dairy milk. (Or save some of the cooking water and use that to moisten the potatoes.) Add salt and pepper to taste. I like to mash my potatoes using a hand-held electric mixer. Don't use a food processor to mash potatoes - the potatoes turn into a starchy paste within seconds. Potatoes are also delicious when they are cooked and mashed with the skin on. It adds some color and texture to the potatoes when eating, and it also saves a lot of preparation time.