For best results, use any size U.S. grade No. 1 fresh Idaho® potatoes packed in cartons or the less-expensive grade No. 2 packed in bags or burlap sacks.

Keep fresh potatoes in a dark, cool area, preferably at 45°F. Do not refrigerate. Cook with their skins, then rinse and peel.

Cook potatoes until fork tender.* Heat milk until scalding. Drain potatoes; peel if necessary. Place in mixer. Pour heated milk into mixer with potatoes. Whip on low setting until smooth, about 1-2 minutes. Add butter or margarine and salt. Whip on high setting for 3-4 minutes.

Sauté minced shallots, minced garlic, chopped mushrooms, and chopped black olives in butter. Form mashed potatoes into 3-inch pancakes. Top half of the pancakes with 1 tablespoon vegetable mixture. Top with remaining pancakes. Sauté in butter.

Beat 3 egg yolks and add to 1 pint mashed potatoes. Add butter and cream until mixture is of piping consistency. Using a star tube, pipe potatoes onto baking sheets. Sprinkle grated Swiss cheese on top. Bake at 300°F until brown. Make a tricolored, red/green/white mashed potato presentation: Add tomato paste, basil, and olive oil to one portion of mashed potatoes, add puréed spinach and Parmesan cheese to another portion, and leave the third unflavored.

Idaho® Mashed Tips

• For fluffier potatoes, use a ricer or hand-mash.
• For a dry texture, bake the potatoes instead of steaming.
• Heat dry spices first before adding to the potato mixture for more flavor.