Need last-minute mashed potatoes? Here are the best-ever

Here is one of the Test Kitchen’s favorite Thanksgiving side dish recipes:

Best-ever mashed potatoes

4 pounds russets or Yukon Golds, peeled and quartered

3/4 to 1 cup hot milk

6 tablespoons butter, cut into pieces

1 teaspoon salt or to taste

1/2 teaspoon freshly ground pepper or to taste

Serves: 8 /Preparation time: 10 minutes

Total time: 45 minutes

Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil, reduce the heat, cover and cook 15 to 20 minutes, or until tender. Drain the potatoes in a colander. Return the hot potatoes to the pan and mash until smooth with a potato masher. Gradually add 3/4 cup of the milk, butter, salt and pepper while continuing to mash the potatoes until fluffy. Add the remaining milk if necessary.

Variations to mix in mashed potatoes:

Fresh chopped herbs such as parsley, dill, sage and rosemary.

Roasted garlic.

Nonfat chicken broth instead of milk.

Favorite cheese, shredded, or crumbled cheeses.

Variations to add to potatoes while they cook:

Peeled, whole garlic cloves; mash them in with the potatoes.

Peeled and quartered rutabaga, celery root, turnip or parsnip.

From and tested by Susan Selasky for the Free Press Test Kitchen.

261 calories (33 percent from fat), 10 g fat (6 g saturated fat), 41 g carbohydrate, 4 g protein, 405 mg sodium, 26 mg cholesterol, 47 mg calcium, 4 g fiber.