1. In pot, place potatoes with water to cover.  Bring to boil, reduce heat, simmer, covered 25 minutes or until tender.  Drain. 
2. Return potatoes back to pan and mash with potato masher.  Add butter and gradually stir in milk until creamy.  Season to taste.

To Prepare and Eat Now:  Serve.

To Freeze:  Cool to room temperature and transfer to freezer zip top bag, label and freeze.

To Serve: Defrost.  Reheat on top of the stove in a non-stick pot over a low heat.  Add more milk if mixture is too thick.  May be reheated in the microwave.

Makes 8 servings

Calories 162
Protein (g) 4
Carbohydrate (g) 31
Fat (g) 3
Calories from Fat (%) 16
Saturated Fat (g) 2
Dietary Fiber (g) 3
Cholesterol (mg) 8
Sodium (mg) 39
Diabetic Exchanges: 2 starch, 1/2 fat

Note:  A freezing suggestion is to divide mashed potatoes into serving scoops and freeze until firm on a cookie sheet. Transfer frozen mashed potato balls to a freezer zip top bag to pull out as needed.