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Mashed Potatoes

I convinced my husband that mashed potatoes are an amazing food. Here is what I do:

Wash, peel and cut and boil russet potatoes (smaller pieces cook faster) until they are soft enough to break when poked with a fork. Drain and pour into a mixing bowl. Add about 1/2 cup almond, soy or rice milk, 3-4 tablespoons of margarine, garlic salt, season blend and parsley flakes. (I sometimes add Mrs. Dash Garlic Herb blend for more bold flavor.) Blend with mixer until desired texture, adding milk as needed. Serve hot.

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