Mashed Potatoes and Vegetables

5          pounds Yukon Gold potatoes, peeled and cut into
            1-inch pieces

1          cup whole milk

6          tablespoons butter

1          teaspoon kosher salt

¼         teaspoon freshly ground black pepper

Nutritional information per serving (about 1 cup, Simple Mashed Potatoes):
Calories 219 (27% from fat) • carb. 34g • sugar 1g • pro. 5g • fat 6g • sat. fat 4g
• chol. 18mg • sod. 200mg • calc. 27mg • fiber 2g

 Nutritional information per serving (about 1 cup, Variation):
Calories 228 (32% from fat) • carb. 34g • sugar 1g • pro. 6g • fat 8g • sat. fat 5g
• chol. 22mg • sod. 271mg • calc. 13mg • fiber 3g

1.
Put the potatoes into a large stockpot. Cover with 1 inch of water and boil until very tender. Drain and return to pot.

2.
While the boiled potatoes are still very hot, insert the potato masher attachment into the hand blender. Select Low and mash potatoes evenly, using just one, gentle up-and-down motion in each section. Add the remaining ingredients and continue mashing until all ingredients are incorporated. 

3.
Taste and adjust seasoning as desired. Serve immediately.

For a variation, decrease the milk to ½ cup to ¾ cup, the butter to 3 tablespoons and add one, 5.2-ounce container goat cheese with garlic and fine herbs.