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Originally Posted by Martian
I wasn't taught to use butter. Milk is just to give them that smooth, creamy consistency.
I like the sound of cream cheese, and may have to try that.
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Cream cheese works just fine on it's own for that flavor mashed potatoes lack without some kind of fat.
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Salt and pepper are added after serving, because my preferences are different from Magpie's on those.
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I understand this with the salt, but white pepper is very different from table pepper. It's more in the spice area and you won't get the full effect of its flavor unless it's involved in the preparation process.
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I put garlic in almost everything, and am very particular about it. Unless the recipe calls specifically for garlic taste packaged in a dry format (ie for dry rubs), it's fresh garlic only.
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I'm very much the same way. I just wanted to point out that garlic salt already has plenty of salt in it, so no more would be needed.
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