For these mashed potatoes, you'll need Yukon gold potatoes, kosher salt, scalded milk; heavy cream, unsalted butter, a roasted poblano chile, flour, shredded Monterey Jack cheese, Parmigiano ...

This Loaded Twice Baked Potato Casserole Recipe is one of my favorite side dishes to whip up!! It’s that time of year wh ...

How to Make Mashed Potatoes 10x Better First things first, potatoes. "I like Yukon gold potatoes for mashed," Luke tells me, saying they are a little creamier.

Preheat oven to 450°F. Pierce each potato a couple of times using a fork. Place potatoes directly on oven rack; bake until completely tender, 50 minutes to 1 hour. During last 5 to 10 minutes of ...

I like to lightly drain the potatoes with a strainer — leaving a bit of that salty, starchy water in the pot is a good thing. Next, toss in about 2 tablespoons of butter and 2 teaspoons of sour ...

Surprisingly, just by scooping a dollop into a bowl, I could feel that the texture was lighter than when I hand-mash potatoes in a pot. (And I didn’t even use a whisk attachment.) I then ate ...

He also points out that supermarket potatoes have been cured, which means they are older and thus drier in texture. “If you like them really fluffy where they’re gonna hold on the spoon really ...

How to Make Bobby Flay’s Green Chile Queso Mashed Potatoes Put the potato chunks in a large pot, add 2 tablespoons of kosher salt and fill with a few inches of water. Bring to a boil and then cover ...

You can make mashed potatoes up to two days in advance. Reheat in the microwave (using a large microwave-safe bowl) or carefully reheat them over low heat on the stovetop until warmed through.