A half-and-half mix is a good starting point. It gives you a bowl that's light without being dry and rich without feeling heavy. Red potatoes are waxy, with thin skins and firm flesh. They don't break ...

A little sweeter, a lot cozier.

Discover how Russets stack up against Yukon Golds, fingerlings, and more.

Boil potatoes in salted water, drain well, keep them warm before mashing. Use a ricer or food mill (not a food processor!) for ultra-smooth, non-goopy mash. Choose waxy potatoes like Yukon Gold or ...

Ina Garten re-created one of her popular Thanksgiving side dishes using refrigerated mashed potatoes from the supermarket.

When you peek around the market, potato varieties abound. And while you might think poh-tay-toe, poh-tah-toe, there's actually a huge difference between the more than 200 varieties of spuds sold in ...

Not only are these mashed potatoes incredibly easy to prepare, but they’re also flawless every time. You cannot fail with this recipe. The satiny spuds are rich but not too thick, never too thin, and ...

This cheesy mashed potato bake reminds us of a loaded baked potato in casserole form. They're creamy, cheesy, and full of bacon and chives for flavor. Crispy fried onions on top add a nice crunch.

The answer might surprise you.