Instructions: Place the potatoes in a medium saucepan and add enough water to cover them; add the salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 30 minutes, or until very tender; drain well.

Return the potatoes to the saucepan over low heat. Mash with a potato masher or fork. Add the milk and butter and continue mashing until smooth and well-blended.

This recipe yields 4 servings.

Heres how you make rainbow-colored potatoes:

Hot-Pink Potatoes: Add one 8 1/4-ounce can beets, drained, to the cooked potatoes and mash. For a smoother texture, puree the beets first in a food processor.

Green Potatoes: Add 2 whole, peeled garlic cloves to the potatoes before cooking. Thaw one 10-ounce package frozen chopped spinach and squeeze dry. Add to the cooked potatoes and mash. Season with nutmeg.

Carrot or Parsnip Mashed Potatoes: Substitute 1 pound peeled carrots or parsnips, cut into 1/2-inch slices, for 1 pound of the potatoes. Cook carrots or parsnips along with the potatoes and mash as above until well combined.

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