Once you're done cooking them, keep the liquid to create ... such as russet or white potatoes. Overall, russet potatoes are the best choice for a lightly textured mash. They have a naturally ...

"If you want really creamy and rich mashed potatoes, you'll want to reach for yellow, red or the white potatoes with ... "But you need to add some sort of liquid, including vegetable or chicken ...

She cooks the potatoes in a half-water, half-milk mixture seasoned with thyme, bay leaf, white pepper ... strain and ...

“The flavor will be more creamy, whereas if you get a white potato ... your liquid and butter without overmixing or making them gummy.” Grant never uses a mixer or stick blender to mash ...

Stir in the liquid ingredients by hand. Yes, and this recipe proves it. You can make mashed potatoes up to two days in advance. Reheat in the microwave (using a large microwave-safe bowl ...

If you’re starting fresh, it’s a good idea to reserve some of the liquid ... black or white pepper if desired) and serve. In the microwave: Smith prefers reheating frozen mashed potatoes ...

Fluffy, rich, and utterly delicious, Thomas Keller's classic Yukon Gold mashed potatoes are seasoned with punchy white pepper and ... re adding a fair amount of liquid in the form of cream and ...