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Chunky or smooth, lightened with milk, or made rich with cream and butter, it is hard to go wrong with this paradigm of comfort food.

Source: Martha Stewart Living, November 1998



Cook's Notes

Experiment with different kinds of potatoes. The traditional russet makes mashed potatoes that are fluffy but grainy. For creamier mashed potatoes, use long white or Yukon gold. Mash new potatoes with their skins on for extra flavor and texture. For stiffer mashed potatoes, use only 3/4 cup milk or cream; for richer potatoes, add another 2 tablespoons butter.

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