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This mashed potatoes recipe is simple to make, and very tasty to eat. With such basic essentials as russet and yukon potatoes, cloud-like texture forming additions of butter ...
I suggest about 1 potato per serving, depending on size. I made 6 servings, therefore I used:6 potatoes of three different varieties - yukon, red, and russet.For more ...
Peel or thoroughly clean potatoes and parsnipCut pieces into similar size chunks so they will cook evenly. 1 1/2" - 2" is good.
Fill a large pot with enough water to cover the potatoes.Add salt to water (opt)Add potatoes and parsnip to waterHeat over high until boilingReduce to simmerCook, covered, for ...
Yeah, that pretty much says it. While potatoes are draining: In a small saucepot, heat 1 cup cream (or sour cream, or milk) and 1/2 cup butter over ...
Mash up potatoes (and parsnip) Add cream mixture and additional seasonings Mash some more - but not too much! That part is up to you. Season to taste.Now ...
Yum! Mashed potatoes! So easy and sooooo goooood.
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