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Mashed Potatoes from Michael's Bar & Grill

kept byDAPHNE
recipe bystltoday.com
Notes: 

Yield: 4 (1-cup) servings

When the butter and cream are heated, they don’t blend into each other. The hot liquid incorporates quickly into the potatoes.

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Ingredients: 

2 pounds russet potatoes (about 4 large potatoes)

4 tablespoons (½ stick) unsalted butter

½ cup heavy cream

1 teaspoon salt

1 ½ teaspoons white pepper

½ teaspoon granulated garlic

¼ cup finely grated Parmesan cheese

¼ cup sour cream


 

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