I’ve struggled in the past to make mashed potatoes with the texture I really like – the really fluffy, smooth, creamy kind. Maybe I’d been using the wrong kind of potatoes or I wasn’t cooking the potatoes for long enough or I could have benefited from a tool like a potato ricer…but I think the real reason I wasn’t getting the result I wanted is that I was reluctant to use enough of a few key ingredients. Namely butter and cream.

Well, I’ve gotten past that now.

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