Growing up, my Dad would add cheese to our mashed potatoes and I thought that was just about the best thing ever – until I ...

Add milk, garlic and herbs to the saucepan and steep over low heat for 30 minutes, stirring occasionally. In a large pot, boil potatoes until fork-tender. Drain the potatoes and return them to the ...

Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired. Add additional broth, if needed, until desired consistency is reached.

We all want our mashed potatoes to be rich, creamy, and, above all, fluffy. From buttermilk to mayonnaise, try adding these ...

I decided to test recipes by Guy Fieri, Ina Garten, and Alton Brown to find which mashed potatoes have the best taste and texture ... a head of roasted garlic, butter, heavy cream, and waxy ...

If there’s one thing Ina Garten does best (besides everything), it’s making simple recipes feel like pure magic. And when it ...

This Tool is the Secret to the Smoothest Mashed Potatoes (and It’s Not a Masher) 5 Chef Tricks for the Best Mashed Potatoes (and How to Fix Them If You Mess Up) ...

Because the garlic cloves are boiled with the potatoes ... for up to five days. While mashed potatoes are always best made at the last minute, you can turn this into an easy make-ahead mash ...

The mashed potatoes were some of the best I had ever eaten. They were perfectly creamy and buttery, and the garlic came through without being overpowering. I would make these mashed potatoes again ...