Instructions: Place the potatoes in a large soup pot and add just enough water to cover. Bring to a boil over high heat and cook for 12 to 15 minutes, or until tender; drain well and place in a large bowl. Add the remaining ingredients and beat with an electric mixer until smooth and creamy. Serve immediately.

This recipe yields 6 servings.

Variation 1: Garlic Mashed Potatoes - Add a small onion, quartered, and 10 peeled, whole garlic cloves to the pot along with the potatoes before bringing to a boil; beat with the remaining ingredients.

Variation 2: Cheddar Potato Casserole - Beat 1 finely chopped onion along with the other ingredients. Coat a 9- by 13-inch casserole dish with nonstick cooking spray. Spoon the potatoes into the casserole dish and sprinkle with 2 cups shredded sharp Cheddar cheese; pour 1 1/2 cups heavy cream over the top. Bake in a preheated 350 degree oven for 35 to 40 minutes, or until heated through and the edges are golden.

Variation 3: Loaded Mashed Potatoes - Prepare Classic Mashed Potatoes, reducing the milk to 1/4 cup and the salt to 1/2 teaspoon. Add a 16-ounce container of sour cream, 1 cup finely shredded Colby or sharp Cheddar cheese, 1/4 cup real bacon bits, and 1 thinly sliced scallion. Beat as directed above.

Variation 4: Red Mashed Potatoes - Prepare the Classic Mashed Potatoes, reducing the milk to 1/4 cup. Add two well-drained 15-ounce cans of sliced beets. Beat as directed above.

Variation 5: Green Mashed Potatoes - Prepare the Classic Mashed Potatoes, then add two 10-ounce packages of frozen chopped spinach that have been thawed, drained, and squeezed dry. Beat as directed above.

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