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Overcooking the potatoes: boiling for too long will make them waterlogged. Not drying your potatoes: once boiled, the potatoes should be drained and set back in the hot pot over low heat to allow ...
Bring to a boil and then cover and cook until the potatoes are fork tender. Drain, then place back into the pot and cook on low heat until the potatoes dry out and turn white. Mash the potatoes ...
Place the potatoes in a stockpot with cold water and 1 teaspoon salt. Turn on the heat to medium and bring to a boil, then reduce heat to low and simmer for 15–20 minutes.
(Alternatively, transfer the potatoes to a heatproof bowl and rice the potatoes back into the pot.) Add the cream or half and half, 5 tablespoons of the butter, the gournay cheese, pepper, and ...
Creamy No-Fail Make-Ahead Mashed Potatoes. By Ann Taylor Pittman . Active Time: 10 mins. Total Time: 1 hr. Yield: 12 servings. Ingredients: 4 pounds russet potatoes (5 large potatoes)
Lighten up your mashed potatoes with one easy step.
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How To Make My 3-Ingredient Garlic Mashed Potatoes. For 4 to 6 servings, you’ll need: 2 pounds potatoes, preferably Yukon Gold. 6 cloves garlic, whole and peeled