If you find yourself with a substantial amount of leftover mashed potatoes and aren't sure what to do with the spuds, consider these creative options.

Not only are these mashed potatoes incredibly easy to prepare, but they’re also flawless every time. You cannot fail with this recipe. The satiny spuds are rich but not too thick, never too thin, and ...

1/4 tsp white pepper (or black if you don’t have white and don’t want to buy it) Beat until smooth (I use a hand mixer.) Transfer to a casserole dish, cover and put in the fridge. On the serving day, ...

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 ...

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 ...

This recipe changed how I'll make mashed potatoes forever.

The secret to the best mashed potatoes is a steamer basket. Steaming the potatoes ensures that they get fluffy, preserving their flavor. To start, rinse, peel and chop russet potatoes, then steam ...