It didn't take long until we landed on mashed potatoes, but it took me a while longer to decide on the main event (I went ...

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.

From New York Times Cooking: The simple act of browning butter takes this holiday mainstay from simple to superb in a matter of minutes. Russet potatoes are the perfect blank canvas for the toasty, ...

A holiday meal without mashed potatoes is like Santa Claus without a beard. It's obvious something's missing. "Potatoes, in general, are a beloved vegetable. When they're on the holiday table, they ...

Mashed potatoes are a classic side dish for just about any meal and occasion. Not only are they an easy recipe to follow, they're also completely versatile. Serve them plain with butter, add ...

Potato Patties are one of the best ways to use leftover mashed potatoes! Don’t let those go to waste! Repurpose those mashed potatoes by making these potato pancakes for breakfast the next day or with ...

Pre-heat your oven to 350°. Peel the potatoes, slice in half and place in a large pot covered with water, add 2 tsp of salt, bring to a slow boil and cook until tender, about 20 minutes. Drain water ...

Preheat oven to 375 degrees F. Cut off top third of garlic head. Place garlic head and top in sheet of foil; drizzle cut sides with oil. Reassemble head; wrap in foil, crimping and sealing tightly.

Though butter and milk are common additions to mashed potatoes, our favorite recipe uses olive oil and Manchego cheese to achieve its silky texture and richness. Chefs and home cooks love garlic in ...