• 2-1/2 pounds Idaho� potatoes, peeled, cut into chunks1/4 cup (1/2 stick) butter, softened
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 16-ounce container of sour cream
• 1 cup finely shredded Colby or sharp cheddar cheese
• 1/4 cup real bacon bits
• 1 thinly sliced scallion

OPTIONS: 

Garlic Mashed Potatoes: Quarter a small onion and add it to the pot along with 10 peeled, whole garlic cloves before bringing the potatoes to a boil; beat with the remaining ingredients. 
Cheddar Potato Casserole: Beat 1 finely chopped onion along with the other ingredients. Coat a 9" x 13" casserole dish with nonstick cooking spray. Spoon potatoes into casserole dish and sprinkle with 2 cups shredded sharp cheddar cheese; pour 1-1/2 cups heavy cream over the top. Bake in a preheated 350�F. oven 35 to 40 minutes, or until heated through and edges are golden. 
Green Mashed Potatoes: Prepare the mashed potatoes as above then add two 10-ounce packages of frozen chopped spinach that have been thawed, drained and squeezed dry. Beat as directed above.