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Celebrating the versatile spud

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I've always loved potatoes, to eat and to prepare.

My mom would cook a pot filled with chunks of starchy, dry russet potatoes immersed in boiling salted water. After she drained them, she'd add butter and whole milk and then beat them to death with her hand-held electric mixer, aiming to cream every little lump of potato. They'd always come to the table fluffy and light and very smooth. I still have a passion for mashed potatoes.

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