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Mashed in bowl instead of ricing. Added a little soy milk and salt. Tasted good, slightly more creamy than fluffy though.
4 pounds (1.8kg) russet potatoes
2 cups (475ml) whole milk
12 tablespoons unsalted butter (1 1/2 sticks; 6 ounces; 170g), room temperature, cut into 1/2-inch pats
Kosher salt and freshly ground black pepper
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