Classic Mashed Potatoes
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Source URL: cooking.nytimes.com
Course: Sides
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Though I am not a fan of mashed potatoes, my daughter (now 17) is a big fan. I used this recipe to surprise her - the recipe is basic, and the comments include some important reminders - such as after you boil your potatoes, keep the pan on the heat for a little while to drive off the excess moisture. I also should add that use of a ricer is a quick route to fluffy mashers.