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The Best Mashed Potatoes

Reviewed: Dec. 2, 2012
This is a great recipe. The hotel where we have our Christmas party every year serves the most wonderful mashed potatoes and I always wondered how they got them so thick and creamy. Now I know - cream cheese! Tip: I never peel potatoes. I cook my potatoes whole in the skins and then cut them in half when they're done and put them in a potato ricer cut side down. The potato goes through the ricer and the peel stays in the hopper. It does take longer to cook the potatoes whole, but you save all that peeling time! I also think the potatoes have much more flavor when they're cooked in their skins.
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