As with chocolate chip cookies, many of us have strong feelings about how to make mashed potatoes. Do you use milk, or just butter alone? Sour cream or roasted garlic? Do you prefer Idaho potatoes or Yukon Gold? Skins or no? This week, it's your chance to make a case for what you think is the best way to make mashed potatoes.
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You start by adding rosemary, peppercorns and peeled garlic cloves to salted water.
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Bring it to a boil. (What's wrong with Amanda's pot? Don't put All Clad LTD in the dishwasher, that's what!)
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Cutting the taters into chunks. Mr. L leaves the size up to you so we went with 1-inch cubes.
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Butter, buttermilk and sour cream making their way to the starting gates.
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The potatoes are dropped into the boiling water, which is a little unconventional. Usually potatoes start in cold water and are brought to a boil. Didn't seem to make a difference. Use some kind of slotted spoon to carefully scoop the potatoes into the water -- you don't want the boiling water splashing onto you.
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In goes the butter-buttermilk-sour-cream triumvirate.
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Merrill holds onto the pot handle so it doesn't slip from the incredible force of Amanda's mashing...
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Merrill gives it one last mashing. By the way, you can squash the peppercorns with the masher or leave them whole.
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