With these spuds, you’ll have creamy and fluffy mashed potatoes every time.

My grandma was known for her dialed-in versions of classic comfort foods: made-from-scratch mac and cheese, satiny chocolate pudding, and the silkiest mashed potatoes. Over the ye ...

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 ...

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 ...

A little sweeter, a lot cozier.

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 ...

The editors and writers of Food & Wine Magazine offer "Sunday Morning" viewers tips on how to make the best-ever mashed potatoes days before Thanksgiving. Ann Taylor Pittman bakes potatoes to create a ...

Our Test Kitchen made five cheesy, golden-brown potato gratins to find the one we’d serve again and again.