Feeding a big group doesn’t have to drain your wallet especially when potatoes are involved. They’re inexpensive easy to work with and stretch beautifully when you need to serve more people. With a ...

Thanksgiving eve has its own kind of energy. Kitchens get loud, grocery stores run out of the one thing you forgot, and everyone suddenly remembers they promised to bring that one dish. In all that ...

It doesn’t matter how much you feast on Thanksgiving food; you will always be left with some amount of food. But aren’t leftovers one of the best parts of holiday feasts? If you have leftover mashed ...

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 ...

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, ...

Preheat oven to 375 degrees F. Cut off top third of garlic head. Place garlic head and top in sheet of foil; drizzle cut sides with oil. Reassemble head; wrap in foil, crimping and sealing tightly.

For years, food magazines have preached the many wonders of Yukon Gold potatoes. They told us Golds were the superior spud—the only potato worth mashing. They made us feel like a fool for even ...

I often love Ina Garten's easy, flavorful recipes, so I gave her buttermilk mashed potatoes a try. The buttermilk made this dish more flavorful than other mashed-potato recipes I've followed. From now ...

There is nothing more stressful than wrestling a large pot of boiling potatoes off the stove at the last minute to drain them in the sink, all so you can serve hot mashed potatoes with Thanksgiving ...

o Peel and cut potatoes into even chunks. o Place in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt (1–2 tbsp). o Bring to a gentle boil over medium-high heat. o ...