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Take Control of Thanksgiving Dinner by Joe Kissell

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Make Mashed Potatoes

 

Mashed potatoes should be a simple dish, but many a cook has produced mashed potatoes that were gritty, gummy, or otherwise yucky. One mistake and you can make something truly unappetizing.

The key to great mashed potatoes is choosing the right kind of potato. The best choice is Yukon Gold, a common variety you can find almost anywhere. Supermarkets sometimes label them as yellow potatoes. (If in doubt, ask your grocer.) Yukon Gold potatoes have a slightly yellowish flesh and a thin skin. In a pinch, you can substitute russet (baking) potatoes, but the result will tend to be more watery.

Mashed potatoes are best when they’re hot and very fresh. As a result, this’ll be the very last thing you prepare, and the last portion of ...

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