How to Make Mashed Potatoes 10x Better First things first, potatoes. "I like Yukon gold potatoes for mashed," Luke tells me, saying they are a little creamier. "Or look for Russet, although ...

For these mashed potatoes, you'll need Yukon gold potatoes, kosher salt, scalded milk; heavy cream, unsalted butter, a roasted poblano chile, flour, shredded Monterey Jack cheese, Parmigiano-Reggiano, ...

These savory mashed sweet potatoes might just change your mind. Creamy, rich, and packed with flavor, they’re a healthier, lower-carb alternative —without sacrificing taste.

You could argue that everything from a steakhouse tastes better than homemade, but we're zeroing in on potatoes to find out just how chefs make them so tasty.

Related: How to Make Bobby Flay’s Green Chile Queso Mashed Potatoes Put the potato chunks in a large pot, add 2 tablespoons of kosher salt and fill with a few inches of water.

Put the potato chunks in a large pot, add 2 tablespoons of kosher salt and fill with a few inches of water. Bring to a boil and then cover and cook until the potatoes are fork tender.