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There has been
much written on the best way to make mashed potatoes – how long you
cook them, with peel or without, reserving some of the cooking liquid,
etc. etc. I have discovered that the real trick to creamy, buttery,
heavenly potatoes is to use Yukon Gold potatoes instead of
Russets. That’s really all there is to it (along with butter, cream,
salt and pepper). Just start with the type
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