Mexican Mashed Potatoes

Ingredients

2 pounds of Russets or Idaho potatoes peeled and quartered
1/2 teaspoon salt
1/4 cup Hiland Butter (half a stick)
1/2 cup Hiland Milk
1/4 teaspoon black pepper
1/4 to 1/2 cup Hiland Jalapeno Dip

Preparation

Place potatoes in saucepan and add just enough water to cover.

Add ½ teaspoon salt. Cover and bring to a boil, reduce heat and simmer covered until tender.

Drain potatoes, reserving potato water for later use. Place hot potatoes in large bowl, add butter and let set until melted. Add milk and black pepper.

Mash with potato masher until well smooth. Add reserved potato water to achieve desired consistency. Stir in ¼ cup Hiland Jalapeno Dip for mild flavor or ½ cup for stronger flavor. Add extra salt or pepper as desired.