| The Epi team has been around the Thanksgiving block more than a few times. We’ve made mashed potatoes with Russets and Yukon Golds, with food mills, ricers, and stand mixers. All that experience has made the best method clear. Start with Yukon Golds if you like your potatoes creamy, evaporate excess moisture by putting the cooked potatoes back in the pot over low heat, and then: rice, rice baby. Here’s the recipe. And here are the answers to all your other potato (and sweet potato!) questions. 
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