From weeknight dinners to holiday gatherings alike, mashed potatoes are a staple side dish that pretty much everyone loves. They’re easy to make, but they tend to be a little time-consuming. The good ...

You'll never settle for regular mashed potatoes again. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated from the Culinary ...

Lindsay Curtis is a health & medical writer in South Florida. She worked as a communications professional for health nonprofits and the University of Toronto’s Faculty of Medicine and Faculty of ...

From New York Times Cooking: The simple act of browning butter takes this holiday mainstay from simple to superb in a matter of minutes. Russet potatoes are the perfect blank canvas for the toasty, ...

Preheat oven to 375 degrees F. Cut off top third of garlic head. Place garlic head and top in sheet of foil; drizzle cut sides with oil. Reassemble head; wrap in foil, crimping and sealing tightly.

For years, food magazines have preached the many wonders of Yukon Gold potatoes. They told us Golds were the superior spud—the only potato worth mashing. They made us feel like a fool for even ...

I was as surprised as anyone to find myself on a Saturday afternoon in October doing a mashed potato science experiment. The journey started just before Thanksgiving last year, when my sister and I ...

There is nothing more stressful than wrestling a large pot of boiling potatoes off the stove at the last minute to drain them in the sink, all so you can serve hot mashed potatoes with Thanksgiving ...

Use russet potatoes if you prefer mashed potatoes with a traditional fluffy texture that easily absorb additions like butter. Opt for Yukon Gold potatoes if you want creamier mashed potatoes and an ...