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

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    Related: How to Make a Baked Potato 10x Better. Tips for Making Bobby Flay’s Mashed Potatoes. Choose the right potatoes. Yukon gold potatoes work best for this recipe but if you can't find those ...

  3. How to make restaurant-worthy baked potatoes at home - AOL

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    Prick potatoes with a fork before baking to shorten the baking time and to keep them from bursting. Place the potatoes on an unlined baking sheet and bake at 400 F for about one hour, or until tender.

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

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    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 ...

  5. Don't make boring mashed potatoes this Thanksgiving. Follow ...

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    Watch the video to learn how to make the perfect mashed potato for your Thanksgiving dinner. How did the potato become a Thanksgiving dinner staple? America’s favorite vegetable has a long history.

  6. Already planning Thanksgiving? Here's how to make your best ...

    www.aol.com/already-planning-thanksgiving-heres...

    Return the hot potatoes to the pan and mash until smooth with a potato masher. Gradually add ¾ cup of the hot milk, butter, salt and pepper while continuing to mash the potatoes until fluffy. Add ...

  7. The 3-Ingredient Garlic Mashed Potatoes I Make On Repeat - AOL

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    How To Make My 3-Ingredient Garlic Mashed Potatoes. For 4 to 6 servings, you’ll need: 2 pounds potatoes, preferably Yukon Gold. 6 cloves garlic, whole and peeled.

  8. 20+ Ways to Cook Potatoes - AOL

    www.aol.com/20-ways-cook-potatoes-010000671.html

    4. Baked Potato Wedges. Potato wedges make any meal seem more complete and nourishing. The wedge shape lets the potatoes crisp on the outside while the inside stays soft, for a pleasurable ...

  9. Make French Onion Potatoes Au Gratin This Thanksgiving - AOL

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    Repeat with the remaining potatoes and onions. Sprinkle with the reserved gruyère and Swiss and the parmesan. Cover with foil, tenting it so it doesn’t touch the cheese; bake until the potatoes ...

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