The editors and writers of Food & Wine Magazine offer "Sunday Morning" viewers tips on how to make the best-ever mashed ...

Add a delightful twist to your favorite comfort food with our irresistibly creamy miso mashed potatoes! Miso mayo adds a bold ...

The mashed potatoes are still wonderfully creamy even after being refrigerated for a few days and reheated in the microwave. Preheat oven to 450°F. Pierce each potato a couple of times using a fork.

Don't despair -- there's an easy trick to make your mashed potatoes richer and smoother: cream cheese. Next time you're peeling potatoes for mashing, check your fridge to see if there's a block of ...

The mashed potatoes are still wonderfully creamy even after being refrigerated for a few days and reheated in the microwave. Creamy No-Fail Make-Ahead Mashed Potatoes, from Food & Wine Magazine.

I love making mashed potatoes without milk for some easy comfort food. My recipe always turns out creamy, fluffy, and incredibly satisfying for a classic side that adds warmth and flavor to any meal!

I've added garlic or herbs to my potatoes to amp up the flavor before, but the "Barefoot Contessa" star adds a surprising ingredient I haven't thought of before: lemon. I was excited about the ...