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- 4 pounds Yukon gold potatoes, peeled and quartered
- 1 3/4 teaspoons salt, divided
- 3/4 cup milk
- 1/2 cup butter, softened
- 1/2 teaspoon pepper
- Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
- Mash potatoes with remaining 3/4 teaspoon salt, milk, butter, and pepper until smooth.
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