This is a good no-fail base. Here's a warning... this recipe makes for a loose, smooth and almost runny mashed potatoes. If you, like me, like your mashed potatoes on the thicker side, don't add in all of the warm milk and butter mixture at once. I did make that mistake but I quickly solved the runny problem by adding in about a quarter cup of instant mashed potato flakes. It thickened it up and it still tasted like it was made from real potatoes. I doubled the amount of butter for richness (used Smart Balance Spread) and did not need to add any salt. Actually, I found the Smart Balance Spread to be on the salty side so I put in a couple pinches of sugar (yes, sugar!). It gave it more depth and it's not like it was candy-sweet or anything. I also sprinkled in a touch of no-salt meat seasoning (a combination of onion powder, garlic powder, etc) and some green onion for freshness.
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This is a good no-fail base. Here's a warning... this recipe makes for a loose, smooth and...