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For the fluffiest mashed potatoes, use only russets and be careful not to overbeat. Cook just until tender; immediately drain and let stand uncovered for 1-2 minutes. While beating, slowly add warm milk. Do not add butter.
When baking potatoes in the oven, I set them “end up” in a muffin tin. They can be removed from…
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When I make mashed potatoes, I heat up the milk and butter before adding them. The potatoes stay…
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