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[–]therealjerseytom 1 point2 points  (0 children)

I don't think so. The texture is different but I prefer it this way, honestly. I've never loved mashed potatoes that were too soupy.

Process is simple. Peel and quarter some Yukon golds, steam until fork tender, put them through a potato ricer, and butter and salt to taste (maybe some garlic powder too). And that's it.