2 or 3 large Russet potatoes
1/2 stick butter
1/2 teaspoon salt
3 tablespoons non-fat dry powdered milk
1/4 teaspoon pepper

Wash and peel potatoes. Cut into 1 inch cubes. Add about 1 inch of water to a saucepan with a tight fitting lid and bring to a boil. Add salt and potatoes; cover and cook over medium high heat until potatoes are fork tender.

When potatoes are cooked, pour off half of the water. Add the butter and powdered milk; stir over hot burner until butter melts. Mash with a potato masher or whip using a hand mixer (can be done in the pan or melt the butter in a microwavable serving bowl and add the potatoes before beating).

Season to taste with salt and pepper and serve hot.

This method of making mashed potatoes is quick and is good for weeknight meals.