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My secret to rich creamy mashed potatoes is to boil them whole and unpeeled. This decreases the amount of water they absorb while cooking. Then, I just hold the warm potatoes with an oven mitt when I peel off the skins. It may be easier to peel and cube the potatoes before cooking, but you can sure taste the difference this way. —Roberta Hill, Sherwood, Oregon
“I sometimes substitute equal amounts of apple juice for the milk called for in store-bought…
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“To make the best scalloped potatoes, I always sprinkle canned chopped green chilies between the…
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