Tricks To Great Mashed Potatos?
Ok, I've been put in charge of making the mashed potatos for 30 people this Thanksgiving. What can I do to make sure they're the best, fluffiest, tasty, rib sticking, memorable taters anyone in m...
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I try to maximize fat content while minimizing liquid. The more liquid one adds, the more the consistency begins to resemmble paste. Cream cheese, sour cream, grated cheese blend, butter.... And after the potatoes are mashed and in the serving bowl, add another big dollop of butter.
