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2. 13 tips for preparing and cooking potatoes that chefs think ...

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   Aluminum foil can stop baked potatoes from getting crisp on the outside. Hrecheniuk Oleksii/Shutterstock For the perfect baked potato with a fluffy interior and crispy skin, avoid using aluminum foil.

3. Recipe: Creamy No-Fail Make-Ahead Mashed Potatoes - AOL

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   4 pounds russet potatoes (5 large potatoes) 1 1/3 cups heavy whipping cream 1/2 cup salted cultured butter (such as Vermont Creamery) (4 ounces), plus more for serving

4. How to Wash Potatoes to Actually Get Them Clean ... - AOL

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   For instance, rinsing potatoes under cool water before boiling can help avert the gummy exterior texture that can result after cooking, especially with Russet potatoes. (“Try this trick the next ...

5. 7 Mistakes You're Making with Mashed Potatoes and How to ...

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   After you boil the potatoes, drain them well. Then add the potatoes right back to the hot pot set over low heat and mash. The heat allows the moisture to escape, ensuring you aren't left with ...

6. How to Make Mashed Potatoes 10x Better, According to ... - AOL

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   Drain, then place back into the pot and cook on low heat until the potatoes dry out and turn white. Mash the potatoes through a potato ricer into a large bowl. Add in some butter and warmed cream ...

7. PSA: This Is The Only Way You Should Be Baking Your Potatoes

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   Place on a baking sheet or on a heatproof rack inserted inside a baking sheet. Bake potatoes until easily pierced with a fork and an instant-read thermometer inserted into the center registers 200 ...

8. These are the common mistakes you're making with your ... - AOL

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   Transfer the potatoes to a bowl of cold water and rinse them 2-3 times until the water runs clear, which helps remove excess starch.In a large stockpot, add 4 quarts of salt-seasoned water.

9. How Long Should You Boil Potatoes for Mashing? - AOL

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   Plus, mashed potato secrets you need to know. For premium support please call: 800-290-4726 more ways to reach us