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Yield
Serves : 8

How to Make It

Step 1    

In a large nonreactive saucepan, combine the potatoes, cider, brown sugar, 6 tablespoons of the butter and the cinnamon stick. Bring to a boil over moderate heat. Reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the potatoes are very tender, about 45 minutes.

Step 2    

Let cool slightly, remove the cinnamon stick and pass the potatoes through the medium disk of a food mill or puree in batches in a food processor. Transfer to an ovenproof serving dish.

Step 3    

Preheat the oven to 325°. Dot the potatoes with the remaining 2 tablespoons butter, cover with foil and bake, stirring once or twice, for about 20 minutes, until steaming. Remove the foil and bake for 5 minutes longer.

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