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Martha Stewart's Classic Mashed Potatoes
Adapted from MS Living November 2008
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yukon gold potatoes
, peeled and cut into 1 inch pieces
coarse salt and pepper
cup whole milk
Place potatoes and 2 Tbls of salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium low and simmer until tender, about 10 minutes.
Meanwhile, heat cream, milk and butter in a small saucepan over medium-low heat, stirring occasionally until butter melts.
Drain potatoes and press through a ricer. (or use masher until smooth). Pour warmed cream mixture over potatoes in a slow steady stream and stir until smooth.
Season with salt and pepper and serve immediately or keep warm in a covered bowl over simmering water for up to 2 hours.
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