Potato Recipes & Ideas

You really don't have to make mashed potatoes day-of for them to come out perfect.

A simple and clever way to bring your appetizers to the next level!

It's nearly effortless.

For years I had heard that the way to get the fluffiest, lightest mashed potatoes did not involve a masher, a wooden spoon, or (shudder) a food processor. The magical tool was a food mill. Last year I finally acquired one and I can say that the stories are true; for the lightest, fluffiest potatoes, a food mill is the way to go. I am a big fan of this food mill made by OXO. It’s dishwasher-safe, which is a major bonus when you’re talking about mashed potatoes and other purées.

Make them last with our handy storage tips.

And what exactly are potato eyes, anyway?

I grew up thinking that mashed potatoes came from the dehydrated flakes in a box. When I finally made my own from scratch, the result was such a revelation that I haven’t looked back since. But transforming a potato into the delicious, comforting magic of mashed potatoes really starts at the grocery store. You need to pick the right potato so you end up with light, fluffy mashed potatoes. There are three basic categories of potatoes: starchy, waxy, and in-between.

The winner was absolutely perfect.

Save yourself a lot of hassle by using this easy trick.

They'll be good as new even weeks later!