His first test was to try making mashed potatoes using Red, Russet, and Yukon Gold potatoes. Each batch was boiled in salted water and enriched with precisely 15g of butter - no cream or milk allowed.

Here’s why you too should ditch your masher (or stand mixer!) and add a potato ricer to your kitchen for the best mashed potatoes you’ll ever make. Read More: A Simple Trick for Peeling ...

The simple act of browning the butter takes this holiday mainstay from simple to superb in a matter of minutes. In a medium saucepan, brown butter over medium heat. Pour the browned butter into a ...

I decided to test recipes by Guy Fieri, Ina Garten, and Alton Brown to find which mashed potatoes have the best taste and texture. Fieri spices things up with wasabi I was a little concerned by ...

In the end it turned out I had made – please forgive me – gloopy mashed potato. It happens to the best of us. Waxy potatoes are a no-no, meaning anything like a Charlotte, Ratte, Desiree or ...

After mashing tons of spuds, the OXO Good Grips Potato Masher won me over. This is my long-term review of the OXO Good Grips ...

The mashed potatoes were some of the best I had ever eaten. They were perfectly creamy and buttery, and the garlic came through without being overpowering. I would make these mashed potatoes again ...