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

MAKING mashed potatoes always sounds simple. Boil up some peeled potatoes, drain once cooked, chuck in some salt and butter ...

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.

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 ...

Don't let your mashed potatoes get dried out or gummy in your attempt to reheat them. Skip the microwave or stovetop for this ...

I’m not, as a rule, one for flavouring mashed potatoes ... not to mention that the water the potatoes are cooked in makes the best vegetable soup in the world. I generally make a pea soup ...

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 ...