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General Discussion 18

What's so difficult about Mashed Potatoes?

WWFeldman | Aug 16, 201505:53 AM

Why do restaurants screw this up so bad? Or maybe it's just me. To me it's russet potatoes (love me some Yukon Golds but not for mashed potatoes), a decent amount of salt, butter to taste and a little cream or milk to get the right consistency, and done. Seems everyone wants to do smashed with roasted garlic with the peels on. I know the peels are nutritious, but it's mashed potatoes.

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