Best potato practices from our Test Kitchen ... is lost in the cooking water,” says the Test Kitchen pro. “Boiling potatoes ...

They make the best potatoes for mashing, especially if you’re steaming instead of boiling. Now feel free to invite a few more guests to the table, because you can double the recipe with no extra ...

Potatoes come in different types, waxy or floury, the starch content of which matters depending on which kind of recipe you ...

More on that later. Some people suggest that you leave your boiled spuds to dry overnight before you roast. This is because the best crunch is the result of the driest potato hitting the hot fat.

He specifically uses King Edward potatoes as he claims they "crisp up the best" and roast in goose fat ... Cover the spuds with cold water and bring to a boil. Cook for around 10 minutes or ...

If you want to use more floury potatoes it's best to steam them (rather than boiling) to help them keep their shape. Whether you peel the potatoes or not is entirely down to personal preference ...

I decided to test recipes by Guy Fieri, Ina Garten, and Alton Brown to find which mashed potatoes have the best taste and texture ... Her recipe also called for "boiling potatoes" (I went with ...

Fill a pot with cold water, add your potatoes, swish them around until the water is cloudy, then drain. Repeat this process until the water runs clear, about 2 times. Cover with cold water once more ...

Foregoing the traditional method of boiling in water, the the food blogger advocates simmering spuds in a mix of milk or cream first. "The secret to beautifully creamy easy mashed potatoes is to ...

In a large pot, boil potatoes until fork-tender. Drain the potatoes and return them to the dry pot. Strain the warm milk mixture over the potatoes and mash together until your desired consistency ...