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@archiveabdougueye: #archive #zikroulah

ARCHIVE ABDOU GUEYE
ARCHIVE ABDOU GUEYE
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Region: SN
Tuesday 10 November 2026 11:20:50 GMT
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abdou.sne492
abdou séne :
🥰🥰🥰
2026-11-10 11:22:58
0
saliou.bou.nogon.l
saliou bou nogon lo :
👂👂👂👂👂👂✌️✌️✌️✌️
2026-11-10 20:14:13
0
ndiayebouboromdarou
Ndiaye bou noreyni🚩🏴 :
🚩🏴👌🏾👌🏾👌🏾
2026-11-10 18:53:36
0
dof17071
dof :
[Réconfortant][Réconfortant][Réconfortant]
2026-11-10 17:42:35
0
mamecheihkchoikry25
Mame cheikh chicory 🇦🇱🇦🇱💯 :
👌👌👌
2026-11-10 16:44:33
0
tamsir.toure8
tamsir :
🥰🥰🥰
2026-11-10 15:28:26
0
modou.niaye78
Modou Niaye :
👌👌👌👌
2026-11-10 12:54:01
0
user3100669688351
M.M.T :
🥰🥰🥰
2026-11-10 12:16:32
0
baye.modou.diop5138
Baye modou Diop :
🥰🥰🥰
2026-11-10 11:38:39
0
serigne.dieng706
Serigne bou Ngonga lô🫰🔥 :
🥰🥰🥰
2026-11-10 11:36:16
0
user1173585055926
djiby💔💚diop💘 :
🥰🥰🥰
2026-11-10 11:26:14
0
user6540628383218
user6540628383218 :
🥰🥰🥰
2026-11-10 11:23:25
0
latecisse221
late Cissé bou niaty guouye :
🥰🥰🥰
2026-11-10 20:23:56
0
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Avata mặt định
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GARLIC BROWN BUTTER MASHED POTATOES INGREDIENTS • 5 lbs Yukon Gold potatoes, peeled and cut into chunks • 1½ cups heavy cream • 1 cup unsalted butter • 8 garlic cloves, smashed • 8 oz cream cheese, softened • ½ cup sour cream • 2 tsp kosher salt, plus more for boiling water • 1 tsp white pepper • ½ tsp black pepper • 2 tbsp chopped chives • Flaky sea salt, for finishing BROWN BUTTER TOPPING • 4 tbsp unsalted butter • 2 tbsp chopped chives • Fresh cracked black pepper DIRECTIONS 1. Place potatoes in a large pot and cover with cold water. Salt generously and cook until fork tender, about 18-20 minutes. Drain well. 2. While the potatoes cook, combine the heavy cream, butter, and garlic in a saucepan. Simmer on low for 10 minutes. Mash the softened garlic into a paste and stir it back into the cream mixture. 3. Return the drained potatoes to the hot pot and cook for 1-2 minutes to remove excess moisture. This is the secret to fluffy mashed potatoes. 4. Rice or mash the potatoes, then fold in the garlic cream mixture, cream cheese, sour cream, salt, white pepper, and black pepper until smooth. Be careful not to overmix. 5. For the topping, brown the butter in a skillet until golden and nutty. Pour over the mashed potatoes and finish with chives, black pepper, and flaky sea salt.
GARLIC BROWN BUTTER MASHED POTATOES INGREDIENTS • 5 lbs Yukon Gold potatoes, peeled and cut into chunks • 1½ cups heavy cream • 1 cup unsalted butter • 8 garlic cloves, smashed • 8 oz cream cheese, softened • ½ cup sour cream • 2 tsp kosher salt, plus more for boiling water • 1 tsp white pepper • ½ tsp black pepper • 2 tbsp chopped chives • Flaky sea salt, for finishing BROWN BUTTER TOPPING • 4 tbsp unsalted butter • 2 tbsp chopped chives • Fresh cracked black pepper DIRECTIONS 1. Place potatoes in a large pot and cover with cold water. Salt generously and cook until fork tender, about 18-20 minutes. Drain well. 2. While the potatoes cook, combine the heavy cream, butter, and garlic in a saucepan. Simmer on low for 10 minutes. Mash the softened garlic into a paste and stir it back into the cream mixture. 3. Return the drained potatoes to the hot pot and cook for 1-2 minutes to remove excess moisture. This is the secret to fluffy mashed potatoes. 4. Rice or mash the potatoes, then fold in the garlic cream mixture, cream cheese, sour cream, salt, white pepper, and black pepper until smooth. Be careful not to overmix. 5. For the topping, brown the butter in a skillet until golden and nutty. Pour over the mashed potatoes and finish with chives, black pepper, and flaky sea salt.

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