Buttery Mashed Potatoes

Well, Thanksgiving is almost upon us. I just love Thanksgiving; it gives everyone a darn good excuse to get together. The suspense builds all day as the air is filled with the aroma of the turkey and fixings. People often say it is the hardest meal to make, but if you'll just follow my recipe to simplify the mashed potatoes, you will be pleasantly surprised. Enjoy, and I hope you have a wonderful Thanksgiving.

• 5 (lb) Yukon Gold Potatoes
• ½ tsp. salt plus 1 ½ tsp. salt
• ¾ tsp. freshly ground black pepper
• ¾ cup butter or maragaine
• 2 ½ cups warm milk
• cooking spray

You will need a large crockpot to keep these warm. Wash and peel potatoes. Dice into about 1 ½ - 2 inch cubes. Bring a large pot of cold water to boil with ½ tsp. of salt added. When water is boiling add potatoes, bring to a boil again then lower heat to just keep it boiling. Cook potatoes for about 15-20 minutes or until a fork inserted into potatoes is tender. Meanwhile just before potatoes are done microwave milk until warm. Drain potatoes in colander in the sink. Add potatoes to a very large mixing bowl (if yours is too small you will need to mash ½ at a time). Then add butter and milk along with salt and pepper. Whip pototoes at a slow speed until ingredients are blended, then whip at medium speed for about 2- 3 minutes or until smooth. Spray the crockpot with cooking spray inside and add potatoes to crock pot set on low then cover with the lid. You may keep these hot for up to 4 hours in advance.

A yellow meat potato makes a more buttery tasting mashed potato. I use Smart Balance margarine and fat free milk and it does not affect the flavor. It is so nice to be able to make these in advance. You may also leave the potato skin on; I always do. It is more nutritious and tastes delicious, and can save you some time.