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magazine cookingclub 2008 04 chunky jerusalem artichoke and potato mash
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3.4
(3.4)
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The fluffiest, silkiest mashed potatoes you’ll ever taste
4.6
(4.61)
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There's no need for last-minute mashing to turn out the kind of rich potatoes that'll have everyone taking thirds
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A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.
5.0
(5)
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Cooking
We’ve got sweet potato rolls, pumpkin chili, and the garlickiest mashed potatoes.
Easy
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This recipe turns out a creamy, intensely potato-y mash and frees up a burner—clutch when preparing a big holiday dinner.
4.6
(4.57)
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We could be convinced to serve this flank steak recipe for breakfast—the potatoes basically make this morning food.
5.0
(5)
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A deeply comforting soup featuring the humble potato, made complete with a zippy pickled pepper garnish.
4.4
(4.43)
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Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.
4.5
(4.48)
Easy
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This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.
4.0
(3.79)
Easy
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This easy-to-make potato salad gets its zing from sweet relish and plenty of mustard and a dressing reminiscent of deviled eggs.
5.0
(4.75)
Quick
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This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.
4.0
(3.89)
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Culture
How our readers cooked—and photographed—our April 2014 cover recipe: Hake with Potatoes and Green Sauce.
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Oversized vada pav, actually crispy air-fryer wedges, the silkiest holiday mash, and more top taters.
Easy
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This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.
4.0
(3.83)
4.0
(4.16)
Easy
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We wish we could take credit for these double-dairy, paprika-dusted mashed potatoes, but we can’t. This masterpiece is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.
5.0
(5)
Vegan
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If you haven’t made The Greenest Tahini Sauce yet, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.
4.0
(3.92)
Easy
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And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.
5.0
(4.85)
Quick
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For the fastest grain bowl, use bulgur—which steams in just 10 minutes—as the base for sheet-pan chicken thighs and roasted broccolini.
4.7
(4.71)
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These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.
4.4
(4.4)