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.

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

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 ...

Cook the potatoes at a full boil just until you can easily break the ... Drain the potatoes, then add butter, sour cream, and milk. I like to lightly drain the potatoes with a strainer — leaving ...

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 ...

1. Bring a large pot of water to a boil. Add potatoes and cook for 20-25 minutes or until tender. Drain, let sit for five ...

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 ...