Ingredients

4 medium russet potatoes, scrubbed and quartered
1/2 cup hot skim milk
1 1/2 tablespoons soft tub margarine or whipped butter
Salt and freshly ground black pepper, to taste

Directions

In large saucepan place potatoes with enough water to cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Drain well. Transfer potatoes to bowl. Using a potato masher, mash potatoes, gradually adding hot milk and margarine or butter until smooth and fluffy. Add salt and pepper, to taste. Serve immediately. Makes 6 servings.

Nutrition information per serving: 121 cal., 3 g total fat (less than 1 g saturated fat), 22 g carbo., 3 g pro., 2 g dietary fiber, 55 mg sodium.