For a chunkier mash, red potatoes, which are waxy with a lower starch content, hold their shape nicely when boiled. These different types also vary in cooking time, with high-starch potatoes like ...

Bring to a boil and simmer until the potatoes are tender ... Add the olive oil and crushed red pepper. Tear the remaining rosemary and thyme sprigs into 1-inch pieces and add them to the bowl ...

Her recipe also called for "boiling potatoes" (I went with red potatoes), milk ... First, I needed to peel, chop, and boil all of the potatoes. Then, while the potatoes boiled, I warmed the ...

You only need to boil a few inches of water to create ... Avoid waxy varieties, like red or fingerling potatoes, and instead opt for less dense types, like russets or white potatoes.