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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
In Greenville, South Carolina, Jackie C. makes spinach special with just a dash of oregano…
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Shares field editor Evelyn G. of Kasilof, Alaska, “Instead of cinnamon in blueberry muffins, I…
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