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“From my collection of handwritten recipes.”
READY IN:
30mins
SERVES:
4-6
YIELD:
1 bowlful spuds
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil these beautiful spuds in rapidly churning and salted hot water (to cover) until they surrenfer to a piercing fork. Drain and return potatoes to pot. Turn on heat and evaporate any moisture left amongst potatoes. Remove from heat and transfer to mixing bowl. Attack them with a wire whisk until they submit. Set aside. Combine milk and cream in a wee pot and warm briefly. Pour this into the mashed spuds while you continue to churn. Glop in the butter, sprinkle with salt and pepper and combine until well blended. Serve proudly as the Absolute American side dish-Thanks of course, to Ireland.

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