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18 November 2014

Fluffier Mash

Planning to make mashed potatoes for Thanksgiving?  Keep in mind that the drier the potato, the fluffier the mash will be.

Try this for fluffier mashed taters:  once the potatoes are cooked and drained, put them back in the pot, cover, and let them dry for about 2 minutes, drain off any additional excess liquid, then mash as you normally would.

A good variety for mashed potatoes?  Yukon Golds.  They have a buttery flavor, low moisture content, and absorb warm milk or butter easily.  Don't forget to add a little salt.


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