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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.
I cut my potatoes in half before peeling. That way, if they’re bad inside, I know before going…
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A tasty potato chowder recipe can be very versatile. I like to use my potato chowder as a hearty…
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