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Cook the Book: Mashed Potatoes, Finally Revealed


Russets? Why not just use Potato Buds? And also, ditto on the cream and butter overdose; sounds greasy.

These days, I tend to use whole un-peeled yukons and just crush them with a little olive oil, salt and pepper. It's a much lighter result that lets the potatoes speak for themselves.

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From Recipes

Cook the Book: Mashed Potatoes, Finally Revealed


Russets? Why not just use Potato Buds? And also, ditto on the cream and butter overdose; sounds greasy.

These days, I tend to use whole un-peeled yukons and just crush them with a little olive oil, salt and pepper. It's a much lighter result that lets the potatoes speak for themselves.

See more comments by xtophr »

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