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Mashed Potatoes with Fontina and Italian Parsley
- 2 pounds medium-size russet potatoes
- 3/4 cup half and half
- 2 tablespoons (1/4 stick) butter
- 1 1/4 cups (packed) grated Fontina cheese (about 6 ounces)
- 3 tablespoons chopped fresh Italian parsley
Directions:View on Bon Appetit
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