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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
“Being Italian, I use olive oil and garlic in almost everything,” reports Adria P. of Castaic,…
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“Everyone loves it when I make instant rice with a can of beef consomme instead of water,” says…
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