Mashed potatoes are as American as apple pie and fried chicken. Like those other staples of home cooking, mashed potatoes can be tricky to master. You need to start with the right potatoes and do your best not to overcook them or over-mash them. The best potatoes for beginners to mash are “dry” potatoes usually used for baking, like Idaho potatoes.
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Dreamy, Crispy Roasted Potatoes
The secret to beautifully roasted potatoes is boiling the potatoes in water that has been laced with baking soda before roasting them, which gives them unbelievably fluffy interiors.
Chris Prosperi’s Crispy Skillet Loaded Smashed Potatoes
Chef Chris Prosperi knows his way around a potato. His latest recipe is a “mash up” of a loaded baked potato and smashed potatoes. You can take them as far as you’d like. Smash a little for lumpy potatoes or keep at it, cooking and scrapping, for a smoother, creamier mash.
Ronni Lundy’s Colcannon
This rich recipe, by Ronni Lundy, was inspired by the colcannon served at Main Street Meats in Chattanooga, a dish so sustaining it will almost make you forgo their heavenly hamburger. Almost.
Ronni Lundy’s Rösti
Every culture manages to do something wonderful with shredded potatoes. Ronni Lundy’s take on rösti is an homage to the best rösti she’s ever had – at the Hütte Swiss Restaurant in the tiny Swiss-Appalachian village of Helvetia, West Virginia.
Jenny Rosenstrach’s Potato Latkes with Fixins
Jenny Rosenstrach’s latke recipe is perfect for a family dinner, but do double or triple the recipe for a party.
