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magazine cookingclub 2008 04 chunky jerusalem artichoke and potato mash
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The fluffiest, silkiest mashed potatoes you’ll ever taste
4.6
(4.61)
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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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We’ve got sweet potato rolls, pumpkin chili, and the garlickiest mashed potatoes.
Quick
3.4
(3.4)
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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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A deeply comforting soup featuring the humble potato, made complete with a zippy pickled pepper garnish.
4.4
(4.43)
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)
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)
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Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.
4.5
(4.48)
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Oversized vada pav, actually crispy air-fryer wedges, the silkiest holiday mash, and more top taters.
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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
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)
Articles
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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
The steak was just a bonus.
Adam Rapoport
Cooking
Less waste, more flavor—it’s a Thanksgiving miracle.
Sam Stone
Cooking
For the smoothest spuds, the only tool we trust is a ricer.
Carly Westerfield
Cooking
It's a classic for a reason.
Adam Rapoport
Culture
The stats are in and our perfect baked potato recipe is topping the charts. Also: a bidet debate.
Alex Beggs
Videos
(208)
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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.
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Join Zaynab Issa in the Bon Appétit Test Kitchen as she makes her recipe for creamy yukon gold mashed potatoes, topped with crispy potato skins.
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Join Harold Villarosa (and special guest Hip Hop Philanthropist A$AP Twelvvy) at The Bronx Brewery as he makes steak okonomiyaki, a Japanese-style savory pancake. Okonomiyaki begins with dashi, a flavorful stock that Harold makes with locally-sourced kelp and dried mushrooms. While the dashi simmers, you can work on the steak and sauce. Harold uses NY strip steak for this recipe, but feel free to use whichever cut your heart desires. When it actually comes to making the okonomiyaki, mix the dashi into the batter followed by cabbage and scallion and then start making pancakes!
Check out Hip Hop Philanthropist A$AP Twelvyy's new album here: https://noonyung.com/
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Kick off your weekend with our smashed and crispy loaded potatoes recipe!
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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.