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magazine creme fraiche and chive mashed potatoes
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Cooking
For the smoothest spuds, the only tool we trust is a ricer.
Carly Westerfield
Cooking
Start with superb spuds and the rest is, pardon our pun, gravy.
Alma Avalle
Cooking
Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).
Adam Rapoport
Cooking
The potato masher might be the most under-utilized tool in your kitchen.
Alex Delany
Cooking
Less waste, more flavor—it’s a Thanksgiving miracle.
Sam Stone
Cooking
Every taste of these smooth and buttery spuds aims straight for the brain’s pleasure center.
Dawn Perry
test-kitchen
And this year, we're infusing the butter.
Andy Baraghani
Cooking
Say it with us: salt! fat! acid! heat!
Ali Francis
Cooking
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
techniques
Want the smoothest, creamiest, fluffiest mashed potatoes for Thanksgiving? Our how-to video gives you plenty of pointers in 24 seconds
Dan Piepenbring
Cooking
These are the most perfectly light, velvety mashed potatoes you’ll ever make—two days ahead of time.
Alyse Whitney
techniques
techniques
Quickly cooking peeled, diced potatoes, then letting them dry slightly, will give you consistently light mashed potatoes. Here's how
Bon Appétit
Cooking
The Thanksgiving equivalent of hair of the dog.
Grant Melton
promotions
Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
techniques
Ensure your spuds are the fluffiest ever
Danielle Walsh
Cooking
An ode to an underrated bonafide spring ingredient.
Carla Lalli Music
Cooking
A waxy potato doesn't belong in Madame Tussauds.
Sarah Jampel
Cooking
Everything you need to reach mashed potato nirvana.
Alex Delany
Cooking
I thought that these were going to be explosively flavorful. And while they were full of flavor they weren't explosive, and while non-explosive potatoes might sound like a good thing, I was a tiny bit let down.
Bridget Moloney
Cooking
These Roasted Sweet Potatoes with Speck and Chimichurri, from Chicago's Trenchermen, can be made in the time it takes to open a bottle of wine
Christopher Michel
Culture
The complete menu for the Food Lover's Cleanse day 5.
Bon Appétit
Cooking
This recipe—which is big and bold and very easy—strikes me as the sort of thing a jaded mashed potato aficionado would resort to to put the spark back into his spud-love.
Chris Hall
Cooking
They look like truffles, but they're smoother, chewier, and more voluptuous.
Leticia Moreinos Schwartz