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 ...

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 ...

Stanley Tucci may have had to search for Italy, but he probably doesn't have to look very hard for two important ingredients ...

Though butter and milk are common additions to mashed potatoes, our favorite recipe uses olive oil and Manchego cheese to achieve its silky texture and richness. Chefs and home cooks love garlic in ...

It's never too early to start thinking about a plan for holiday meals, especially Thanksgiving. I was reminded of this when a Free Press reader emailed me in early October asking for a favorite mashed ...

The simple act of browning the butter takes this holiday mainstay from simple to superb in a matter of minutes. In a medium saucepan, brown butter over medium heat. Pour the browned butter into a ...

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 ...