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newage_lightbulb | Mar 20, 201602:43 AM     11

Hello, I recently learned the secret to fluffy mashed potatoes (a ricer). But I can't find any information about how to make that sticky, thick, creamy restaurant style mash. I've usually had it with beef dishes, like beef medallions, and I think it works really well. It's almost like a glue. Does anybody know what I'm talking about?

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