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magazine mashed potatoes with green onions and butter
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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
For the smoothest spuds, the only tool we trust is a ricer.
Carly Westerfield
Cooking
Less waste, more flavor—it’s a Thanksgiving miracle.
Sam Stone
Cooking
Start with superb spuds and the rest is, pardon our pun, gravy.
Alma Avalle
Cooking
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
Cooking
One less thing to worry about on Thanksgiving Day.
Julie Harans
test-kitchen
And this year, we're infusing the butter.
Andy Baraghani
Cooking
These are the most perfectly light, velvety mashed potatoes you’ll ever make—two days ahead of time.
Alyse Whitney
Cooking
Two keys to perfectly boiled potatoes: time and salt. (Like, a lot of salt.)
Molly Baz
Cooking
An ode to an underrated bonafide spring ingredient.
Carla Lalli Music
Cooking
The Thanksgiving equivalent of hair of the dog.
Grant Melton
Cooking
Every taste of these smooth and buttery spuds aims straight for the brain’s pleasure center.
Dawn Perry
Cooking
The potato masher might be the most under-utilized tool in your kitchen.
Alex Delany
Cooking
Say it with us: salt! fat! acid! heat!
Ali Francis
Cooking
Oh, you want life-changing mashed potatoes? Yeah, we have those.
Alex Delany
techniques
Quickly cooking peeled, diced potatoes, then letting them dry slightly, will give you consistently light mashed potatoes. Here's how
Bon Appétit
Cooking
Everything you need to reach mashed potato nirvana.
Alex Delany
Cooking
It all comes down to Butterballs and MSG.
Alex Beggs
techniques
Want the smoothest, creamiest, fluffiest mashed potatoes for Thanksgiving? Our how-to video gives you plenty of pointers in 24 seconds
Dan Piepenbring
techniques
Ensure your spuds are the fluffiest ever
Danielle Walsh
Cooking
Who ever said "small potatoes" is a bad thing, anyway?
Kendra Vaculin
Cooking
This dish is reminiscent of salt and vinegar chips and tastes perfect with a bowl of rice.
Hetty Lui McKinnon
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
They’re lightly charred on the outside, creamy on the inside.
Ali Francis