This loaded mashed potato casserole is rich, decadent, and always the first dish to vanish at potlucks or holiday spreads. It ...

and top with pats of butter just before serving. Bring the crème fraîche to room temperature as the potatoes bake. Every bit of the process works to make mashed potatoes that stay creamy after ...

On days when your gravy boat is dry, a dollop of sour cream and some thinly sliced green onions or a little extra melted butter gild these mashed potatoes nicely. Pass hot potatoes through ricer ...

Time is of the essence, and the potatoes need to be hot when they are mashed up so they don't become gummy. To get a uniformly creamy consistency, it's imperative to use a combination of butter ...

Yukon golds are unique because they’re high in starch but also creamy and buttery (and gold), which adds a special nuance to everyday mashed potatoes. You can choose one or the other or use a ...

People always rave about my simple family recipe for twice-baked potatoes. They're delicious and require just a few simple ...

Creamy No-Fail Make-Ahead Mashed Potatoes, from Food & Wine Magazine ... During last 5 to 10 minutes of potato cooking time, heat cream and butter in a small saucepan on medium-low; cook ...

cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency. Serve with the gravy. Flavor Variation: for Ultimate Mashed Potatoes, stir 1/2 cup sour cream ...