MASHED POTATOES
This can be made with white sweet potatoes, yellow potatoes, red potatoes, and russet potatoes.

Ingredients

• 5 lb bag of Russet Potatoes - $2.14
• 5 lb bag of Red Potatoes - $3.48
• 5 lb bag of Yellow Potatoes - $3.78
• (Calorie count was done with Yellow Potatoes)
• ½ stick of unsalted butter - $4.48 (4 sticks of GV Unsalted Butter)
• ½ Cup Milk or Cream – Milk $3.22 per Gal, GV Cream 16 oz $2.98
• *1 pouch of GV Ranch mix - $0.50 (optional)

Directions

1. Cut up the number of potatoes (for leftovers use 4 to 5 potatoes depending on how many people you are serving) you want to cut them into similar sizes, so they cook at the same time. You don’t need to peel them, that gives more nutrients with the skins on.
2. In a large pot, put salt into cold water and add your potatoes.
3. Bring to a boil and continue a gentle boil until potatoes are fork tender.
4. Strain the water out of them with a colander and put the potatoes back into the pot.
5. Use a potato masher or a hand mixer to break up the potatoes with some butter and milk or cream.
6. If they feel a little dry and not creamy, add a little more milk/cream.
8. Add some garlic salt and black pepper, or Ranch seasoning for something a little different.

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