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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]Don't use an electric mixer, a potato ricer will work better and avoid the gummy texture. Use cream, butter and liquid from the stock/water that the potatoes were cooking in. Roast garlic in the oven while the potatoes are cooking and use one of those garlic presses to make it minced and mix in. If you like cheese, try mixing in some grated gruyere cheese. [/quote]
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