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This was very good. I used fat-free half-n-half instead of heavy cream, and reduced-fat sour cream, since that's what I had on hand. I also added about 1/2 tsp each of garlic powder and dried parsley for a little extra zing. Thanks!

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Zewbiedoo April 30, 2006

Yummy and simple. What's NOT to love about heavy cream and sour cream with mashed potatoes? The only change I made was I used light sour cream instead of regular. Still good and creamy with a nice texture of the skins mashed in. Thanx for sharing. We'll eat these again.

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*Parsley* January 05, 2006
Smashed Red-Skin Potatoes