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Creating Delicious Homemade Mashed Potatoes

Steven Armus

With a background as director of Great Lakes Dermatology, Dr. Steven Armus engages as the founder of Native Prairie Restoration and provides a host of horticultural services. A culinary enthusiast, Dr. Steven Armus enjoys cooking Italian and seafood dishes and considers mashed potatoes the dish he is most proficient in making.

Classic mashed potatoes begin with Yukon gold or thin-skinned white potatoes. Instead of peeling them ahead of time, try simmering them until extremely soft and then draining and rinsing them. At this point, the entire skin will slip off of the hot potato when rubbed. While the potatoes are cooking, prepare the other ingredients by bringing milk or light cream to not-quite-boiling and leaving the butter out at room temperature to soften.
The potatoes should be pushed through a fine sieve to ensure that they are lump free and then combined and beat with the butter. Follow with the milk, a little at a time to ensure it is well mixed and not soupy in texture. With salt and pepper added to taste, the mashed potatoes can be warmed in a bowl over simmering water for another few minutes. For extra flavor, try herbs such as parsley, garlic, chives, and even a little cream cheese.

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