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  2. How to Make Mashed Potatoes 10x Better, According to ... - AOL

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    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 ...

  3. Recipe: Creamy No-Fail Make-Ahead Mashed Potatoes - AOL

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    During last 5 to 10 minutes of potato cooking time, heat cream and butter in a small saucepan on medium-low; cook until butter melts and mixture is very warm, about 5 minutes. Set aside, and keep hot.

  4. 5 Chef Tricks for the Best Mashed Potatoes (and How to Fix ...

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    Related: 17 Creamy, Buttery Mashed Potato Recipes for a Side That Steals the Show. Use the right potato ... Related: The Best Potato Mashers, According to Our Tests.

  5. 7 Mistakes You're Making with Mashed Potatoes and How to ...

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    Using the Wrong Type of Potato. The two best types of potatoes for mashing are russets and Yukon golds. Both are high in starch and mash up exceptionally well. Russet potatoes tend to be a little ...

  6. My Husband Cracked the Code to the Best-Ever Mashed Potatoes

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  7. These are the common mistakes you're making with your ... - AOL

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    For lump-free mashed potatoes, you need to start with consistently sized potato pieces. To that end, Harvey recommends slicing spuds into 1- to 2-inch disks before putting them into the pot.

  8. The 3-Ingredient Garlic Mashed Potatoes I Make On Repeat - AOL

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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

  9. Mashed Potatoes Recipe - AOL

    www.aol.com/food/recipes/mashed-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.