MASHED POTATOES WITH VARIATIONS

Mashed Potatoes

6 medium (about 2 pounds total) potatoes, peeled and cut into 1-inch chunks
1 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

RETURN potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Season with salt and ground black pepper.

NOTE: Chopped green onions, chopped parsley or cooked, crumbled bacon may be added to mashed potatoes.

FOR MUSHROOM MASHED POTATOES:
PREPARE potatoes as above. Melt butter in saucepan; add 1 clove finely chopped garlic and 8 ounces finely chopped mushrooms. Cook over medium heat for 4 to 5 minutes or until liquid has evaporated.

ADD potatoes and evaporated milk; beat potatoes with hand-held mixer until smooth and thoroughly mixed with mushrooms. Season with salt and ground black pepper.