Published April 20, 2007.
This recipe yields smooth mashed potatoes. If you don't mind (or prefer) lumps, use a potato masher. Mashed potatoes stiffen and become gluey as they cool, so they are best served piping hot. If you must hold mashed potatoes before serving, place them in a heatproof bowl, cover the bowl tightly with plastic wrap, and set the bowl over a pot of simmering water. Be sure to occasionally check the water level in the pan. The potatoes will remain hot and soft-textured for 1 hour.
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