Not only are these mashed potatoes incredibly easy to prepare, but they’re also flawless every time. You cannot fail with this recipe. The satiny spuds are rich but not too thick, never too thin, and ...

Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated from the Culinary Institute of America. She co-authored the cookbook Simple Art ...

The editors and writers of Food & Wine Magazine offer "Sunday Morning" viewers tips on how to make the best-ever mashed potatoes days before Thanksgiving. Ann Taylor Pittman bakes potatoes to create a ...

In this episode of In the Kitchen with Matt, I will show you how to make creamy mashed potatoes. Mashed potatoes are awesome and a staple side dish for many families around the world. This recipe for ...

From New York Times Cooking: The simple act of browning butter takes this holiday mainstay from simple to superb in a matter of minutes. Russet potatoes are the perfect blank canvas for the toasty, ...

Twice Baked Mashed Potatoes are incredibly easy to make and loaded with flavor! The first bake is to roast the potatoes, then mash them, and load them up with bacon, sour cream, butter, and cheese.

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.