Light 'N' Luscious Mashed Potatoes

With the impending holiday season, we fight against being taken over all the delicious, heavy foods available at work parties, family dinners, etc. This recipe is always my go-to for mouth-watering potatoes for Thanksgiving. But I promise they will not make you pop your jeans.
**This recipe can be easily doubled, tripled, etc. for larger parties

LIGHT 'N' LUSCIOUS MASHED POTATOES

INGREDIENTS:

- 4 large yukon gold potatoes*
- 4-6 tablespoons light margarine spread
- 1/4 cup nonfat milk
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons chopped chives

INSTRUCTIONS:

1. Peel and cube your potatoes. Make sure they are all roughly the same size so they cook for the same amount of time.

2. Place potatoes into a BARE pot (no water)**. Add water until the potatoes are all covered.
3. Salt the water just like when cooking pasta and place the pot over high heat and let it boil until the potatoes can be easily pierced with a paring knife, about 20 minutes.
4. Drain the potatoes and immediately put back into the pot to mash. Mash to your desired consistency.

5. Mix in milk and margarine, adding more depending on the moisture of the potatoes.
6. Add the garlic powder, salt and pepper, and chives. Taste and add more garlic/salt if desired.
7. Serve 'em up!

*I use yukon golds instead of russet potatoes because I prefer the texture of yukons for mashed potatoes. They are creamier by nature, so that means I do not need to add as much butter/milk at the end to get the consistency I want.

**Add the potatoes straight to the pot instead of into already boiling water. I have found that the potatoes cook more evenly/are all done at the same time when I do this method.