Most mashed potato recipes would feed the Russian Army. This recipe is just right for two. If you are counting your carbs, drop down to 8 oz of potatoes and one serving will fit into the diabetic guidelines.

10 ounces russet potatoes
1 tablespoon butter
1/4 cup milk
1/8 teaspoon kosher salt
1 dash ground black pepper

1. Peel and quarter the potatoes and place them in a pot of cold water. Let stand at least 10 minutes to pull off some starch. Drain the water off the potatoes, refill with water to cover, and bring to a boil over medium heat. Cook until the potatoes are easily pierced with a paring knife and the knife does not stick.
2. Drain the water off the potatoes and shake over the heat to dry the potatoes. Remove from the heat. Add the butter to the pot to melt, then add the milk, salt, and pepper.
3. With a hand held mixer, whip the potatoes until light and fluffy, adding more milk if necessary.

Servings: 2