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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
Field editor Geraldine G. of Mt. Pleasant, Michigan mixes a bit of rosemary into her ham loaf…
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When Rosalie L. is preparing tuna casserole in her St. Ann, Missouri kitchen, she adds some sour…
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