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I've used all kinds, but primarily Idahos for mashing and red potatoes for potato salad. Because I hate to peel potatoes and have yet to teach my cats (due to unopposing thumbs, I suppose), I just throw them in a pot whole. Boil with some salt. After a few minutes, I "knife" a potato and the skin slips off under running cold water. Then I put it back in the pot to finish cooking.

I mash them several ways: sometimes by adding chicken broth, which is VERY low calorie, and sometimes by adding sour cream, which is very creamy. After I smush them with a masher, I whip 'em with an electric beater.

Tossing in some roasted garlic is very yummy, too.

elizabeth
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