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4
Easy
By Paul Gayler
Published 2010
Place the potatoes in a pan, cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until tender. Drain well in a colander and return to the pan. Mash with a potato masher or pass the potatoes through a potato ricer or sieve.
Beat in the butter with a wooden spoon, then gradually mix in the hot milk, followed by the cream, adding just enough to a
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