-Hi, it's Miranda with Recipe.com and today I'm gonna show you how to make Classic Mashed Potatoes. Now, you will be able to enjoy this savory white mashed potatoes plain or with a spoonful of gravy, but either way I've promised you're going to love them. I have the ingredients all laid out here. So, let's get started. You're going to use 4 pounds of potatoes on either [unk] white or yellow peeled and quartered and you will notice here that I have them sitting in a bowl full of water. This is cold water because potatoes as you may have noticed act oxides really quickly, which means they get brown. So, after they've even peeled or cut, you know, as soon as they are exposed to air they start to get brown. So, as a way to help that process, we can just give them kind of cold water bath, so that what I have going in here. I also have 2-1/2 tablespoons margarine or butter. I'm using butter today. 2 tablespoons of dairy sour cream or plain yogurt, I've got plain yogurt; 1/2 teaspoon of salt; 1/8 teaspoon of ground white pepper, a little something different for our pepper today; and then a quarter cup of milk. So, we're going to start by cooking the potatoes. I have a large pot over here or you can use a Dutch oven and we are just going to put our potatoes in here with enough salted like we salted and just to cover. We will bring to a boil, reduce the heat and allow to simmer cover for about 20 to 25 minutes or until the potatoes can be easily pieced with a fork. Alright, the potatoes are nice and tender. I drain them. Look how nice and soft they are, still warm, which is [unk] because we are going to be melting the butter in here, so let's just add our butter in. Now, I'm gonna use the potato masher here because this isn't a amount of potatoes. You can certainly use an electric mixer, but I really recommend that you do so with caution and use a low speed. Potatoes are so starchy. You can over beat them. You can make them to glue pretty quickly, so you wanna be careful, okay, in goes the yogurt or the sour cream whichever you choose to use and I'm just gonna mash up a little bit. I find the potato masher works just wonderfully. You know, you could always if wanna cover the tinier potato. You could use Greek yogurt which tends to be a lot more tarts and has a lower sugar content than even your standard plain yogurt. That is always something tasty. Okay, we're gonna do our salt and the white pepper, which I love which you have a little bit with our pepper. Okay. continue to mash that together and we're saving the milk to the end and a quick note about the milk. Again, on the start subject of the potatoes, it's always a good idea to use warm milk, so the cold milk doesn't interact adversely with your starchy potatoes and got like really gluey because that can happen my friends that can happen, okay. So, let's add in the milk and you can add more if wanted to be even creamier and fluffier. I'm starting with just that a little bit, but we can certainly add in more milk as you see fit depending upon how super fluffy you would like your potatoes. And again, I don't wanna over process them and being done because I'm just kind of using the whisk like, you know, kind of appears to really make fluffy and delicious and mashed as you see, but that can happen when you cook at home. So, there we go, super yummy, fluffy, creamy ready to eat and enjoy. That's how you make classic mashed potatoes.