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Garlic Mashed Potatoes: Boil peeled garlic cloves with potatoes for a subtle roasted garlic flavor.
Cheesy Mashed Potatoes: Fold in shredded cheddar or parmesan for an indulgent twist.
Herb-Infused: Mix in fresh herbs like chives, parsley, or thyme for brightness.
Frequently Asked Questions
Q: Can I boil potatoes after mashing to heat them up?
A: It’s best to avoid boiling mashed potatoes. Instead, warm gently on the stove or microwave with occasional stirring.
Q: What’s the difference between Yukon Gold and Russet potatoes?
A: Yukon Golds are creamier and waxier, great for smooth mash. Russets are starchier and yield fluffier results.
Q: How do I prevent lumpy mashed potatoes?
A: Mash while hot and use a ricer or food mill for the smoothest texture.
Q: Can I prepare mashed potatoes ahead of time?
A: Yes, but store in the fridge and reheat gently with extra butter or milk to restore creaminess.
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