Michelin Star Chef Jean-Georges Vongerichten joins Bon Appétit to make creamy mashed potatoes for Thanksgiving from his NYC restaurant, Four Twenty Five. Discover his restaurant-quality techniques you can emulate at home, using nothing but potatoes, cultured butter, and a pressure cooker to lock in flavor.
Join Melissa Miranda, Chris Morocco, Brad Leone, Rachel Gurjar, Chrissy Tracey, and Kendra Vaculin in the Bon Appétit test kitchen as they share 6 of their favorite upgrades for classic mashed potatoes. Looking for an impressively cheesy option? Or something with more kick than your normal fare? From decadent pommes aligot to crispy croquettes, these upgrades will have you looking at mashed potatoes in a whole new light.
Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
Tired of boiling your potatoes? Here's a low-maintenance way to make delicious creamy potatoes without having to watch your pot. Simply pierce your potato skins and throw them in the oven while you prep your other holiday dishes. Then you can mash and mix them later.
We're ready to declare these the fluffiest, creamiest, and easiest mashed potatoes ever. Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.
Get the recipe: Ultra-Creamy Mashed Potatoes Read more: The Best Potatoes for Mashed Potatoes
We’re fans of simple baked sweet potatoes in a multitude of dishes. These get the “loaded potato” treatment with roasted chickpeas, broccoli, and crumbled feta finished with a drizzle of tangy yogurt sauce made with the signature flavor of Cholula® Original Hot Sauce for just enough heat.
Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!
Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.
Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Join editor at large Amiel Stanek as he attempts to cook a potato in almost every way possible. Which method is the best? Is it juiced potatoes? No, it's definitely not juiced potatoes. But maybe it's worth trying because life is for living and it's good for you. Or maybe not, because it is absolutely disgusting.
Join Molly Baz in the Bon Appétit Test Kitchen as she makes crispy smashed potatoes. A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes.
Check out the recipe here: https://weightloss-tricks.today/recipe/crispy-smashed-potatoes-with-walnut-dressing%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-59c03501b7edec01dba1ff2f">
Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
