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Reply to "Give Me Your Best Mashed White Potato Recipe"
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[quote=Anonymous]I like Yukon Gold but red potatoes are good too. I prefer Yukon for skin-off and red for skin-on. I agree about using cream instead of milk. Whipping cream is actually good too if you want them really fluffy. I don't warm the cream but I do pour it into the mixing bowl when I start the potatoes so that it takes the chill off. I dont think it affects the taste but it keeps them from getting cold so quickly, which doesn't really matter if you are going to put them back into the oven. I sometimes add sour cream if I have it but not a lot.[/quote]
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