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French Fried Potatoes

Reviewed: Apr. 29, 2012
I have not tried this, but in the 60's I was a fry cooker at McDonalds. We would cut, wash, (3 times) and then blanch them. (325 degrees) After they were blanched, we would let them cool, then refry them at 375 degrees til golden brown. The secret was in washing them, and drying them. The bottom of our sinks were covered with starch, and thats what we tried to get rid of. After three washes, there was little or no starch left.
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Make-Ahead Mashed Potatoes

Reviewed: Dec. 24, 2012
My mash potatoes are basicly the same. due to potatoes being differant, When I cook them, I add my butter first, (1/2 stick) for 5 to 8 potatoes. Once I whip them, I add my salt and pepper to taste. I will use milk, half and half, or cream to make them creamy and soft. My grandmother, and mother would add an egg before the milk/cream. I make enough to have leftovers so I can have Shepards pie another day.
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