We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Mightier than mash, finer than fondue.
The key to creamy mashed potatoes is retaining their starches by cooking them directly in their jackets.
Make it as a casserole or in individual portions.
Slowly caramelized onions lend a touch of sweetness (and plenty of interest) to creamy mashed potatoes.
Mashed potatoes are whipped with melted cheese for a decadent, over-the-top side.