These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.
Truth in advertising. That's what these rustic black pepper spuds from chef Christina Tosi delivers. And simple as can be to make, with lotsa black pepper and a stealth ingredient.
Mashed potatoes collide with root vegetables to create a deeply flavored yet satisfyingly healthy side dish.
Yeah, yeah, we know. You don't need a recipe for mashed Yukon Golds with butter, milk, and salt. Or so you think. Try this and get back to us.
With the chanterelles definitely the alpha ingredient, this earthy mash is a phenomenal thing if you're into mushrooms.
We swoon to recipes that indulge us in the pretense of being healthful as we douse food in our preferred fruity olive oil. Thank you, Italy.
Not your everyday mashed potatoes, these are ridiculously rich and comforting thanks to butter, sour cream, Parmesan, roasted garlic, and caramelized onions. Leftovers freeze and reheat beautifully.
Mashed potatoes get amplified here with a subtle sweetness and a stunning shade of orange. Not to mention all those healthy antioxidants that make second helpings not only condoned but encouraged. You know, for health's sake.
Before you roll your eyes and mutter, "Do I need another mashed potato recipe?" we suggest you try these simple, sinful, pleasingly chunky smashed spuds. The answer, you'll find, is yes.
Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that's perfect for when you're entertaining or just plain hungry.
We defy you to not swoon to these spectacularly and surprisingly lovely and flamboyant vegan mashed potatoes infused with herbaceousness along with ample potato goodness.
The answer to the annual post-Thanksgiving glut of leftovers that leaves your fridge door impossible to shut.