No peeler needed here! Keeping the skin on adds flecks of color and a hearty texture to these mashed red potatoes. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef ...

First, let’s talk about some potatoes to avoid for mash: No matter how much melted butter, sour cream, or white pepper you add, if the tubers are gummy or grainy, your dish is a goner. Waxy potatoes, ...

We've got every mashed potato recipe you'll ever need, from Anthony Bourdain's pommes puree to José Andrés rich cheesy mash. Molly McArdle is Food & Wine's Updates Editor. She has written and edited ...

Chefs weigh in on the russet vs. Yukon Gold debate. Use russet potatoes if you prefer mashed potatoes with a traditional fluffy texture that easily absorb additions like butter. Opt for Yukon Gold ...

Add Yahoo as a preferred source to see more of our stories on Google. I tried instant mashed potatoes from Big Y, Bell's, and Idahoan in various flavors. Bell's instant potatoes were delicious but ...