I don't love mashed potatoes. I recognize that others, many others, countless others go positively weak at the knees when presented with bowl of fluffy creamy buttery spuds, but I'll go for the buttered noodles any day. Acknowledging this, and given the fact that the person I cook for most often is of Irish/German/Polish descent I make alot of mashed potatoes. I've tried many techniques and come up with one that produces mashed potatoes that are equally fluffy and creamy, buttery & rich and perfect for soaking up gravy.

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