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Reply to "Mashed potatoes: (1) do you leave the skin on and (2) do you have any fabulous tricks?"
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[quote=Anonymous][quote=Anonymous]Not fancy: Skin-on Yukon Golds, roughly mashed, with nonfat Greek yogurt and some butter. Horseradish is also a nice addition, or whole-grain mustard. Fancier: Use a potato ricer for a smooth texture. Don't "overmash" or you'll get a gluey texture.[/quote] Absolutely. Biggest mistake with mashed potatoes is overworking. (Same with cookie dough, but that's another thread). That's where the gumminess comes in. Fat, like milk, yogurt, or butter, is what makes them creamy, not more mashing![/quote]
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