Ingredients:

• 3 pounds Idaho® potatoes, peeled and quartered
• ½ cup soft vegetable oil spread, 67 percent 
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup skim milk with vitamins A and D

Directions:

1. Add potatoes to a 3½ to 4-quart slow cooker and pour in enough water to cover; stir; cover and cook on high setting 3 hours or until potatoes are tender.
2. Reduce heat to low; add soft vegetable oil spread, salt and pepper.
3. Using a potato masher or a handheld electric mixer, beat on medium speed until potatoes are thoroughly mashed (while potatoes are in the slow cooker).
4. Slowly add the milk and beat until creamy. Do not overbeat or they will be stiff and have a gummy texture.