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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]If you want to up it a notch, take some half and half (milk will work fine), put it in a saucepan on low and throw some fresh Thyme in, about half a package you buy at the store and let it simmer for 10-15 min. The Thyme will infuse into the milk/cream. Then when you mash the potatoes, pour this milk in through a strainer. The flavor will be awesome. Use butter, salt and pepper as normal. It's up to the person how much Thyme they use, I test it by tasting the cream in the pot. You can do this with Rosemary, but you have to be careful how much you use because its so strong. I've done both and like the thyme better. [/quote]
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