Salt the water liberally, and boil the potatoes until fork tender over medium heat. Drain the cooked potatoes and let them cool slightly. Once cool, halve the potatoes. Add the softened butter ...

We know what you're thinking: Why try to overcomplicate a dish where the name says it all? Boil potatoes, mash them up, and season to your liking. But how many times have you made (or been served ...

Gently toss the onion mixture and par-boiled potatoes together – you can do ... Dot the remaining butter all over the top. Bake for 35–40 minutes, or until the top is golden-brown and crisp ...

Your potato salad for potlucks, BBQs and picnics just got a whole tastier thanks to the Pioneer Woman. Why? Because her ...

Pour the browned butter into a heatproof measuring cup ... stirring occasionally. In a large pot, boil potatoes until fork-tender. Drain the potatoes and return them to the dry pot.

Cut potatoes into wedge shapes, toss it in olive oil, salt, pepper and your choice of herbs/spices like paprika or garlic ...

Then, while the potatoes boiled, I warmed the milk and butter on the stovetop. Garten also suggested using a food mill on the potatoes rather than mashing them. I didn't have a food mill ...

The potatoes are prepared two ways — half are boiled and mashed until smooth ... then reunited in a hearty-textured batter. Fried in butter and served with sour cream, these potato pancakes ...

Put the potatoes in a large pot and cover with water. Add half of the rosemary, thyme and garlic and season generously with salt. Bring to a boil and simmer until the potatoes are tender ...

Mashed potatoes are a staple at most homes. To make them extra creamy, prepare them with butter and milk or cream. Boil ...

Season with salt, bring to the boil and cook for 8–10 ... Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper.