Microwave meals don't get a good rap, with most people preferring food made from scratch -- but, in this one Sam's Club, you ...

No peeler needed here! Keeping the skin on adds flecks of color and a hearty texture to these mashed red potatoes. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef ...

I often love Ina Garten's easy, flavorful recipes, so I gave her buttermilk mashed potatoes a try. The buttermilk made this dish more flavorful than other mashed-potato recipes I've followed. From now ...

I was as surprised as anyone to find myself on a Saturday afternoon in October doing a mashed potato science experiment. The journey started just before Thanksgiving last year, when my sister and I ...

There is nothing more stressful than wrestling a large pot of boiling potatoes off the stove at the last minute to drain them in the sink, all so you can serve hot mashed potatoes with Thanksgiving ...

A good batch of mashed potatoes is a thing of elemental beauty. The ingredients are pretty standard (potatoes, milk, cream, and some seasoning), but the result is transcendent — a must for holiday ...

I've developed the best recipe for mashed potatoes that takes less than 15 minutes to make. My biggest tip is don't over-mash the potatoes — a few chunks are fine. The recipe is simple, but you can ...

Potatoes and olive oil come together in this simple yet extraordinary dish. By Eric Kim Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.