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This loaded smashed red potatoes recipe is perfect as an appetizer, side dish, or game-day treat. Get the recipe: Loaded Smashed Red Potatoes Aberdeen's Kitchen
The "lightest, fluffiest cinnamon rolls ever," according to Martha Stewart, have a pretty surprising ingredient.
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.
Stewart's recipe involved twice the amount of potatoes and eggs that were in Garten's, as well as additions like grated onion and beer. I grated the potatoes and squeezed them out with a kitchen ...
The idea that making mashed potatoes could be delicious and fun was a thrilling revelation. Years later, a potato ricer is still a go-to tool in my kitchen and I've also influenced my husband, who ...
Place the potatoes in a stockpot with cold water and 1 teaspoon salt. Turn on the heat to medium and bring to a boil, then reduce heat to low and simmer for 15–20 minutes.
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