Light Mashed Potatoes

• 1 14 lbs potatoes
• 12 cup nonfat milk
• 1 tablespoon light margarine
• 12 teaspoon salt
• 14 teaspoon ground pepper
• 14 teaspoon sugar

1. Cut potatoes in half or until no more than 2 inches thick.
2. Boil potatoes until tender (if you use a thin skinned potato, no need to peel).
3. Heat remaining ingredients slowly until just hot, not boiling (microwave at 70% power or sauce pan on medium-high heat).
4. Press potatoes through potato ricer into large bowl, cleaning skin out of ricer between rounds.
5. After all potatoes are riced, slowly stir in milk mixture until the right consistency.

potatoes, nonfat milk, light margarine, salt, ground pepper, sugar

Taken from www.food.com/recipe/light-mashed-potatoes-152002 (may not work)