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

These mashed ... potatoes; it was first developed in 1966 and has been available to consumers since 1980. Slightly waxy and slightly starchy, these potatoes fall into that best-of-both-worlds ...

Alton dreamed up his mashed potatoes recipe as a solution to the dry, gummy versions that grace many American dinner tables.

Our Garlic Parmesan Mashed Potatoes are the perfect side dish for any meal or holiday spread. They're creamy, buttery and ...

To make these golden-topped, herb-scented mashed potatoes, Food & Wine’s Justin Chapple first steeps rosemary, sage, and garlic in a bath ... or gummy in the end. Best to stick with the size ...

Mashed potatoes are one of the world's best creations. Sure ... In that case, you can always go for the simple yet refined garlic and rosemary potatoes. To do this, simmer roasted garlic and ...

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 ...

My versions were always a little too grainy, their texture never quite as cohesive as I’d like, no matter how many times 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 ...