I tried this recipe myself. 194°F. Peeled and sliced thin Russet potatoes. Excellent. I recommend reheating at a relatively high temperature, say about 155°F to “reinvigorate” the starches in the taters. Leave them in the bag to be reheated. Drain the liquid after reheating and save it to be reincorporated into the mashed potatoes. Mash by hand or a potato ricer. Be gentle. don’t use a blender this time.
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