The truth is that cooking mashed potatoes requires more careful attention than you'd think. Add butter at right time, or you ...

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 ...

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.

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 ...

Boil the potato chunks in salted water ... so err on the side of caution. Drain the potatoes, then add butter, sour cream, and milk. I like to lightly drain the potatoes with a strainer ...

Mash the potatoes with melted butter, roasted garlic, cream & seasonings for a finger-licking creamy dish. Add thinly chopped ...

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 addition of sage gives a lovely flavour, but children may prefer just butter as sage ... Place the unpeeled potatoes in a saucepan with lots of cold water, bring to the boil and cook until ...

Boil the potato chunks in salted water ... You don't want to overcook the potatoes, so err on the side of caution. Drain the potatoes, then add butter, sour cream, and milk. I like to lightly drain ...