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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
For a tasty twist, add chopped black olives and a dash of lemon-pepper seasoning to tuna…
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Charles Fritts of Hunt, Texas gives an Italian twist to boxed macaroni and cheese. “Cook the…
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