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2. 5 Chef Tricks for the Best Mashed Potatoes (and How to Fix ...

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   Read on for chef tricks to keep mashed potatoes from becoming pasty and lumpy — and how to fix them if they do go awry. Related: 17 Creamy, Buttery Mashed Potato Recipes for a Side That Steals ...

3. 4 Easy Ways To Mash Potatoes Without A Masher When You ... - AOL

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   Whisk. Use the ribs of the whisk to break up cooked potato pieces using an up and down motion. Using a whisk for mashed potatoes requires a bit of finesse, as it’s easy to get carried away and ...

4. How to Make Mashed Potatoes 10x Better, According to ... - AOL

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   Related: How to Make the Best-Ever Mashed Potatoes, ... In a separate saucepan, melt more butter then whisk in the flour. Cook for one minute and then slowly drizzle in the scalded milk. Increase ...

5. How to Make Mashed Potatoes 10x Better, According to My ... - AOL

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   How to Make Mashed Potatoes 10x Better. First things first, potatoes. "I like Yukon gold potatoes for mashed," Luke tells me, saying they are a little creamier.

6. 7 Mistakes You're Making with Mashed Potatoes and How to ...

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   Using the Wrong Type of Potato. The two best types of potatoes for mashing are russets and Yukon golds. Both are high in starch and mash up exceptionally well. Russet potatoes tend to be a little ...

7. This Tool is the Secret to the Smoothest Mashed Potatoes (and ...

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   Before boiling the potatoes, cut them into small cubes (about one inch) to ensure they cook evenly. Related: 5 Chef Tricks for the Best Mashed Potatoes (and How to Fix Them If You Mess Up)

8. The Best Way to Reheat Mashed Potatoes, According to Chefs - AOL

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   As the potatoes heat up, whisk in some butter and/or milk or cream. Adjust the seasoning, and you can even add in a few extras, like chopped rosemary or some grated garlic. ... Related: The Secret ...

9. The Grandma-Approved Trick to the Smoothest, Creamiest Mashed ...

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   Why You Need a Potato Ricer. 1. It's the easiest way to make silky smooth mashed potatoes. There's a time and place for rustic, skin-on smashed potatoes, but for me, that time is not Thanksgiving ...