Perfect mashed potatoes: Leave the skins on, don't use a masher and use 'a comical amount of butter'
Torn between becoming a chef or a biochemist, Ali Bouzari realized he could be both by studying culinary science. In graduate school, Bouzari spent four years perfecting and replicating a method for ...
Turns out there's more to mashed potatoes than just smashing them and adding some butter — much, much more. As a PhD student, culinary scientist Ali Bouzari set out to find the best possible texture ...
Potatoes and olive oil come together in this simple yet extraordinary dish. By Eric Kim Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.
A holiday meal without mashed potatoes is like Santa Claus without a beard. It's obvious something's missing. "Potatoes, in general, are a beloved vegetable. When they're on the holiday table, they ...
Results that may be inaccessible to you are currently showing.
Hide inaccessible results
Feedback