Making mashed potatoes sounds easy enough. All you have to do is boil the potatoes, mash them with milk and butter, and stir ...

about 1 1/4 cups of milk and 1 1/4 cups of heavy cream. The recipe said the potatoes would need to "gently boil" for about 15 minutes, but mine took about 30 minutes to get fork-tender.

For this rich and creamy potato gratin, the potatoes are par-boiled in the cream mixture ... with a sharply dressed leafy salad. Put the milk, garlic, bay leaves, thyme and leek into a pan ...

Preheat the oven to 190C/170C Fan/Gas 5. Boil potatoes until tender. Drain and mash them with the butter, crème fraîche and warm milk and season with salt and pepper. Set aside and keep warm.

Boiled potatoes are a staple in many dishes ... Add a bit of butter or milk to revitalise mashed potatoes before serving. Raw peeled potatoes should not be stored for more than 24 hours.

First, I needed to peel, chop, and boil all of the potatoes. Then, while the potatoes boiled, I warmed the milk and butter on the stovetop. Garten also suggested using a food mill on the potatoes ...

Add milk, garlic and herbs to the saucepan and steep over low heat for 30 minutes, stirring occasionally. In a large pot, boil potatoes until fork-tender. Drain the potatoes and return them to the ...