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magazine crushed yukon gold potatoes
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Cooking
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
Cooking
The best potatoes for roasting is thin-skinned, perfectly textured, consistently sized, and available everywhere.
Alex Delany
techniques
Throw back to a classic chip with these roasted Yukon golds.
Rochelle Bilow
Cooking
test-kitchen
And this year, we're infusing the butter.
Andy Baraghani
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
techniques
Quickly cooking peeled, diced potatoes, then letting them dry slightly, will give you consistently light mashed potatoes. Here's how
Bon Appétit
techniques
Potatoes help make the dough in these buns amazingly moist and tender
Bon Appétit
Cooking
Hash can be good—let me prove it.
Alex Delany
Cooking
Every taste of these smooth and buttery spuds aims straight for the brain’s pleasure center.
Dawn Perry
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You skipped the pork and the apple cake in favor of this simple recipe from the Beekman Heirloom Cookbook. Here's the recipe.
Julia Bainbridge
Cooking
We never met a potato we didn't like. But we're seriously in love with these garlicky, crispy smashed spuds.
Rochelle Bilow
Cooking
Bon Appétit
Cooking
Oh, you want life-changing mashed potatoes? Yeah, we have those.
Alex Delany
Culture
Bridget's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Bridget Moloney
techniques
Ensure your spuds are the fluffiest ever
Danielle Walsh
techniques
This is the latest post in Ian Knauer's Farm to Table series. Ian will be checking in weekly throughout the season with recipes and stories from his family farm in Knauertown, PA.
Ian Knauer
Culture
Chris's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Chris Hall
Cooking
There’s walnut dressing and sour cream and room for our relationship to grow.
Alex Delany
Cooking
They’re lightly charred on the outside, creamy on the inside.
Ali Francis