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I generally pressure cook potatoes, generous butter and little milk. I can't believe it took me all these wasted years till i figured out you could add grated cheese inside and have it blend in deliciously. There's french regional dish called Aligot or something, which I discovered on a trip where it's 50% mashed spuds and 50% some sort of local mountain Toma cheese, I died on the spot and how delicious and stringy it was... Been trying to reproduce this with a variety of american cheeses since, each failure is still delicious.
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