6 medium russet potatoes
4 tablespoons margarine (do not use “spread”)
1/4 to 1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
Wash potatoes thoroughly, cut into uniform pieces, and drop into salted, boiling water. Cook potatoes until they are fork-tender. Take potatoes out of boiling water and drain. Peel most of the potatoes; make sure you leave about one fifth of each not peeled. Place potatoes into a bowl with the other ingredients and mash the potatoes.
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