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Reply to "Give Me Your Best Mashed White Potato Recipe"
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[quote=Anonymous]Yukon Gold or red potatoes. For Yukon Gold (I like them less chunky), they come out best when I use a ricer. But my quick version for a big batch is to use the paddle attachment on the Kitchen Aid. Not quite as fluffy, but they're still pretty good, and a lot faster. Just don't overbeat or they'll get gluey - just enough to smooth it out. I like mashed red potatoes a little chunkier, so I use a fork or potato masher for those. In either case, whole milk or cream, more butter than you can imagine, and salt & white pepper to taste.[/quote]
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