Whipped Yukon Gold Potatoes with Horseradish

The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy.

• 5 lb. Yukon Gold potatoes
• 3 Tbs. salt
• 1/2 lb. (16 Tbs.) unsalted butter
• 1-1/2 cups light cream
• White pepper to taste
• 6 oz. prepared horseradish

Peel and quarter the potatoes and cover with cold water. You can hold the potatoes this way at room temperature for 6 hours ahead of cooking (or for a day ahead in the refrigerator).

Drain the potatoes, put them in a 6-qt. pot, and cover with water. Add 1 Tbs. salt. Bring to boil, reduce to a gentle boil, and cook until fork-tender, 25 to 30 minutes. Pour off the water and let the potatoes cool. (If they sit in water off the heat, they'll turn pasty.)

In an electric mixer with the whisk attachment, whip the potatoes until smooth, about 1 min.; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 2 Tbs. salt, and pepper; whip until smooth and creamy, about 2 min., scraping down the sides of the bowl frequently. (You can also use a food mill.) Fold in the horseradish and combine well.

To keep the potatoes warm -- Put an inch of water in the pot the potatoes were cooked in and set over low heat. Put the potatoes in a mixing bowl, cover with foil, and put the bowl on top of the pot. You can hold the potatoes like this for at least 2 hours; just maintain the water level and keep the heat low.

Buttermilk Mashed Potatoes with Chives

• 3 lb. russet potatoes (4 to 6 medium), peeled and cut into 1-1/2- to 2-inch chunks
• Kosher salt
• 6 to 8 Tbs. unsalted butter, at room temperature, cut into 4 pieces
• 1 cup buttermilk, at room temperature
• 1/4 cup thinly sliced chives (1 small bunch)
• Freshly ground black pepper

Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1-1/2 tsp. kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain, and return the potatoes to the saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.

Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the butter, 1 piece at a time, with a broad wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add the chives, and season to taste with salt and pepper. Serve hot.

Smashed Potatoes with Horseradish Crème Fraîche

For a twist on classic mashed potatoes, borrow this technique from Chef Goin's restaurant AOC: Boil tiny fingerling potatoes, crush them slightly, enrich them with butter, and top them with crème fraîche. Here, a little horseradish heats things up, a perfect complement to the slow-roasted prime rib.

• 3/4 cup crème fraîche
• 3 Tbs. prepared horseradish, more to taste
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. small fingerling potatoes or baby potatoes, such as baby Yukons or Red Bliss
• 4 Tbs. unsalted butter
• 2 Tbs. chopped fresh flat-leaf parsley

Combine the crème fraîche and horseradish in a small bowl. Season to taste with salt, pepper, and more horseradish, if you like.

Put the potatoes in a medium pot, cover with cold water (by about 2 inches), and add 1 Tbs. salt. Bring to a boil, turn down the heat to medium low, and simmer gently until the potatoes are tender when pierced with a skewer, 15 to 20 minutes. Reserve about 1/4 cup of the water and drain the potatoes.

Let the potatoes cool for a moment and then slightly smash them with a wooden spoon just until they crack open. Return the potatoes to the pot over medium heat. Add the butter and 3/4 tsp. salt. Stir to coat the potatoes with the butter. Add a few tablespoons of the reserved potato water to help coat and glaze the potatoes. Stir in the parsley, taste, and adjust the seasoning with salt and pepper.

Top each serving with crème fraîche and a sprinkle of pepper.

Classic Scalloped Potatoes

Not only are rich scalloped potatoes easy to make, but they go with everything from a weeknight roast chicken to a Sunday roast beef. The key to this classic comfort food recipe is starting with waxy Yukon Gold potatoes and slicing them thinly and uniformly. Equal amounts of heavy cream and whole milk result in the perfect tender texture and creamy consistency. Resist the urge to use lighter versions of either ingredient if it’s the real thing you’re after.
If you’re going to use a mandoline to slice the potatoes, be sure to watch our video for tips on applying even and consistent pressure while running your potato over the blade.

• 2 Tbs. unsalted butter, cut into small pieces; more for the baking dish
• 1-3/4 cups heavy cream
• 1-3/4 cups whole milk
• 4 medium cloves garlic, smashed and peeled
• 2 Tbs. coarsely chopped fresh thyme
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 3-1/2 lb. Yukon Gold potatoes (8 to 10 large), peeled and sliced 1/8 inch thick

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 3-quart (9x13x2-inch) baking dish.

In a 3- to 4-quart saucepan, whisk the cream, milk, garlic, thyme, nutmeg, 2-1/2 tsp. salt, and 1 tsp. pepper. Bring to a simmer over medium heat, stirring occasionally, and then remove from the heat and let cool in the pan to room temperature. Strain through a fine sieve into a large liquid measuring cup.

Arrange about a third of the potatoes in an overlapping layer in the baking dish. Give the cream mixture a quick whisk and pour about a third of it over the potatoes. Repeat twice more with the remaining potatoes and cream mixture. Dot the butter over the top and cover with aluminum foil.

Bake until the potatoes are completely tender when pierced with a paring knife, 45 minutes to 1 hour.

Remove the potatoes from the oven and heat the broiler on high. Uncover the potatoes and gently press them down with a flat spatula so the cream mixture mostly covers them. Broil until nicely browned on top, 5 to 8 minutes. Let the potatoes rest for 5 to 10 minutes before serving.

Buttermilk Mashed Potatoes with Chives

• 3 lb. russet potatoes (4 to 6 medium), peeled and cut into 1-1/2- to 2-inch chunks
• Kosher salt
• 6 to 8 Tbs. unsalted butter, at room temperature, cut into 4 pieces
• 1 cup buttermilk, at room temperature
• 1/4 cup thinly sliced chives (1 small bunch)
• Freshly ground black pepper

Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1-1/2 tsp. kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain, and return the potatoes to the saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.

Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the butter, 1 piece at a time, with a broad wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add the chives, and season to taste with salt and pepper. Serve hot.

Braised Fingerling Potatoes with Fennel, Olives, and Thyme

This rustic side dish is great with roasted lamb or pork.

• 3 Tbs. extra-virgin olive oil
• 3/4 lb. fingerling potatoes (7 or 8 medium), cut lengthwise into 1/4-inch-thick slices
• 1 small bulb fennel, trimmed and halved lengthwise, then cut lengthwise into 1/2-inch-thick slices
• 1 medium sweet onion, thinly sliced
• 1/2 cup lower-salt chicken broth
• 3 sprigs fresh thyme, plus 2 tsp. chopped fresh thyme for garnish
• Kosher salt and freshly ground black pepper
• 1/4 cup pitted Niçoise olives

Heat the oven to 375°F.

Heat 1-1/2 Tbs. of the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the potatoes and 1/4 tsp. salt and cook, stirring occasionally, until the potatoes begin to brown, about 7 minutes. Transfer the potatoes to a plate.

Add the remaining 1-1/2 Tbs. oil and the fennel to the pan with a pinch of salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion to the pan and cook, stirring often, until starting to soften and lightly brown, 2 minutes more. Add the broth and bring to a boil. Gently nestle the potatoes into the fennel-onion mixture and add the thyme sprigs. Cover the pan and braise in the oven until the potatoes and fennel are tender, about 20 minutes.

Uncover the pan, add the olives, and continue to braise until most of the liquid has evaporated and the vegetables are meltingly tender, another 10 minutes. Remove from the oven, discard the thyme sprigs, and season to taste with salt and pepper. Garnish with the chopped thyme and serve.

Buttermilk Mashed Potatoes

These are purposely lumpy and make me dream of crispy, batter-fried chicken. The buttermilk adds a slightly tangy note that somehow lightens the potatoes. These hold well and need little additional liquid when reheated.

• 2 lb. Yukon Gold potatoes, skins on, cut into 2-inch cubes
• 2 Tbs. salt; more for seasoning
• 2 cloves garlic, peeled and cut in half if large
• 2 oz. (4 Tbs.) unsalted butter, cut into pieces
• 1/3 cup buttermilk
• 1/4 cup heavy cream
• Freshly ground black pepper to taste

Put a large pot of water on high heat. Add the potatoes, salt, and garlic and bring to a boil. Boil just until a skewer can easily penetrate the center of the potatoes, 20 to 30 minutes. Draw off about 1 cup of the cooking liquid; set aside. Drain the potatoes, return them to the pot in which they were cooked, and mash them with a potato masher, leaving them slightly lumpy. Add the butter, buttermilk, cream, salt, and pepper. Gently mix the ingredients into the potatoes with a wooden spoon. Bring the mashed potatoes to the consistency you like by adding a little cooking water if necessary. Season with more salt and pepper if needed and serve.

Pumpkin and Sweet Potato Purée with Orange and Thyme

The pumpkin shell, used here as a serving vessel, makes for a dramatic presentation, perfect for a Thanksgiving dinner table, but feel free to skip it for a casual dinner. This makes a great side dish for roast poultry or pork.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 2 Tbs. unsalted butter; more for the baking sheet
• 1 small (1-1/2 lb.) Sugar Pie pumpkin
• 1 medium (2- to 2-1/4 -lb.) Sugar Pie pumpkin
• 1 large (14- to 16-oz.) sweet potato
• 2 Tbs. light brown sugar
• 1 tsp. finely grated orange zest
• 1 tsp. minced fresh thyme
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.

Generously butter a rimmed baking sheet. Cut the small pumpkin in half lengthwise and put it cut side down on the baking sheet. Cut a 1/2-inch lid from the stem end of the medium pumpkin and put both pieces cut side down on the same baking sheet. Cut the sweet potato in half lengthwise and place cut side down on the same baking sheet. Cover the vegetables tightly with foil and bake until the sweet potato and halved pumpkin are very tender, and the larger pumpkin is tender when pierced with fork, about 1-1/2 hours. Let stand until cool enough to handle.

Scoop the seeds from the halved pumpkin and discard. Remove the skin and put the flesh in a food processor. Peel the sweet potato and add it to the processor, along with the butter, brown sugar, orange zest, and thyme. Purée until smooth and season to taste with salt and pepper.


Scoop the seeds from the larger pumpkin, leaving the shell and flesh intact. Season the inside of the pumpkin lightly with salt and pepper. Transfer the purée to the pumpkin shell and top with the lid. (If you can’t fit all the purée, put the remainder in a small baking dish, cover, and bake alongside the pumpkin.) Put the pumpkin on the baking sheet and bake until the pumpkin and purée are heated through, about 40 minutes. Transfer to a serving plate and serve, spooning the purée from the pumpkin.

Whipped Yukon Gold Potatoes with Horseradish

The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy.

• 5 lb. Yukon Gold potatoes
• 3 Tbs. salt
• 1/2 lb. (16 Tbs.) unsalted butter
• 1-1/2 cups light cream
• White pepper to taste
• 6 oz. prepared horseradish

Peel and quarter the potatoes and cover with cold water. You can hold the potatoes this way at room temperature for 6 hours ahead of cooking (or for a day ahead in the refrigerator).

Drain the potatoes, put them in a 6-qt. pot, and cover with water. Add 1 Tbs. salt. Bring to boil, reduce to a gentle boil, and cook until fork-tender, 25 to 30 minutes. Pour off the water and let the potatoes cool. (If they sit in water off the heat, they'll turn pasty.)

In an electric mixer with the whisk attachment, whip the potatoes until smooth, about 1 min.; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 2 Tbs. salt, and pepper; whip until smooth and creamy, about 2 min., scraping down the sides of the bowl frequently. (You can also use a food mill.) Fold in the horseradish and combine well.

To keep the potatoes warm -- Put an inch of water in the pot the potatoes were cooked in and set over low heat. Put the potatoes in a mixing bowl, cover with foil, and put the bowl on top of the pot. You can hold the potatoes like this for at least 2 hours; just maintain the water level and keep the heat low.

Smashed Parslied Potatoes

• 2 lb. Yukon Gold potatoes (about 5 medium), peeled
• Kosher salt
• 1 bay leaf
• 3 medium cloves garlic, thinly sliced
• 1/2 cup whole milk
• 2 Tbs. chopped fresh flat-leaf parsley
• 6 Tbs. extra-virgin olive oil
• Freshly ground black pepper

Tip:

Be gentle when adding ingredients to the mashed potatoes—overworking will make the potatoes gluey.

Cut the potatoes into 1-1/2-inch chunks and put them in a large saucepan. Add 1 Tbs. salt, the bay leaf, garlic, and enough water to cover the potatoes by 1 inch. Bring to a boil over high heat. When the water begins to boil, lower the heat to a simmer and cook until the potatoes are completely tender when pierced with a fork, 15 to 18 minutes.

Drain the potatoes and garlic in a colander. Discard the bay leaf. Return the potatoes and garlic to the pan over medium heat and stir occasionally until they’re no longer steaming profusely (a little steam is fine) and the potatoes dry out, about 3 minutes. Mash with a potato masher (the mash should be somewhat coarse).

Heat the milk in a small saucepan or in the microwave on high for 1 minute. Add 1 tsp. salt to the milk, stir to dissolve, and, using a spatula, slowly stir the milk into the potato mixture. Stir in the parsley and olive oil. Season with several grinds of pepper and more salt to taste if needed.

If you’re not serving the potatoes immediately, keep them warm in a metal bowl covered with a saucepan lid. Put the bowl over a saucepan filled with an inch of simmering water and set over low heat.

Fluffy Mashed Potatoes

The airy texture of these mashed potatoes comes from the unusual addition of eggs, which are beaten into the potatoes just before the butter and cream are incorporated. The eggs bind and coat the potatoes, resulting in a light yet silky mouth-feel. The hot potatoes and cream cook the eggs enough to render them food-safe.

• 4 lb. medium russet potatoes, peeled and cut into 1-inch pieces
• Kosher salt
• 1 cup heavy cream
• 4 oz. (1/2 cup) unsalted butter, cut into 8 pieces
• 2 large eggs
• Freshly ground black pepper
• Thinly sliced chives, for garnish

Put the potatoes in a 6- to 7-quart pot and cover with cold water by at least 1 inch. Add 1 Tbs. salt and bring to a boil over high heat. Lower the heat to maintain a steady simmer, partially cover the pot, and cook until the potatoes are very tender when pierced with a fork, 10 to 12 minutes.

Meanwhile, in a 1-quart saucepan, heat the heavy cream and butter over
medium heat, stirring once or twice, until hot and the butter is melted.Turn off the heat, cover, and keep warm.

Drain the potatoes and return them to the pot. Mash with a potato masher until almost smooth. Add the eggs and beat them into the potatoes with a wooden spoon. Add the cream mixture and continue to mix with the spoon until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, garnish with the chives, and serve.

Fluffy Mashed Potatoes

The airy texture of these mashed potatoes comes from the unusual addition of eggs, which are beaten into the potatoes just before the butter and cream are incorporated. The eggs bind and coat the potatoes, resulting in a light yet silky mouth-feel. The hot potatoes and cream cook the eggs enough to render them food-safe.

• 4 lb. medium russet potatoes, peeled and cut into 1-inch pieces
• Kosher salt
• 1 cup heavy cream
• 4 oz. (1/2 cup) unsalted butter, cut into 8 pieces
• 2 large eggs
• Freshly ground black pepper
• Thinly sliced chives, for garnish

Put the potatoes in a 6- to 7-quart pot and cover with cold water by at least 1 inch. Add 1 Tbs. salt and bring to a boil over high heat. Lower the heat to maintain a steady simmer, partially cover the pot, and cook until the potatoes are very tender when pierced with a fork, 10 to 12 minutes.

Meanwhile, in a 1-quart saucepan, heat the heavy cream and butter over
medium heat, stirring once or twice, until hot and the butter is melted.Turn off the heat, cover, and keep warm.

Drain the potatoes and return them to the pot. Mash with a potato masher until almost smooth. Add the eggs and beat them into the potatoes with a wooden spoon. Add the cream mixture and continue to mix with the spoon until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, garnish with the chives, and serve.

Sweet Potato Gratin with Caramelized Onions

• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 2 lb. yellow onions, thinly sliced (about 6 cups)
• 1/2 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper, more to taste
• 2 cups heavy cream
• 3 sprigs fresh thyme
• 1/2 Tbs. freshly grated orange zest (from 1 orange)
• 1/8 tsp. cayenne
• 4 lb. sweet potatoes (about 5 medium)
• 1 cup (4 oz.) pecan halves, toasted
• 2 Tbs. fresh breadcrumbs
• 2 Tbs. freshly grated Parmigiano-Reggiano

Cook the onions:

Heat the butter in a heavy-based 12-inch skillet over medium heat until it begins to foam. Add the onions, reduce the heat to medium low, and cook slowly, stirring occasionally, until the onions are soft and nicely browned, 30 to 40 minutes. Season with the 1/2 tsp. each salt and pepper. Remove from the heat and set aside to cool slightly.

Assemble the gratin:

Meanwhile, put the heavy cream, thyme, orange zest, and cayenne in a 2- to 3-qt. saucepan. Bring to a boil, remove from the heat, and steep for 15 minutes. Remove and discard the thyme sprigs.

Tip:

 Not sure how to use a mandoline? Check out our instructional video.

While the cream is steeping, peel and cut the sweet potatoes crosswise into 1/8-inch-thick slices (use a mandoline if you have one).

Position a rack in the center of the oven and another rack directly below. Heat the oven to 350°F. Lightly butter a 9x13-inch baking dish. Arrange about one-third of the sliced sweet potatoes in a double layer on the bottom of the dish, slightly overlapping the slices in each layer. Season lightly with salt and pepper. Spread half of the onions over the potatoes and drizzle about one third of the cream (2/3 cup) over the onions. Arrange another third of the potatoes in two more overlapping layers and season lightly with more salt and pepper. Spread the remaining onions over the potatoes and drizzle another third of the cream over the onions. Use the remaining sweet potato slices to make two final layers. Press down on the layers with your hands to compact and flatten them. Season lightly with salt and pepper, and drizzle the remaining cream over the potatoes, trying to cover them as much as possible.

Put a foil-lined baking sheet on the lower rack to catch any drips. Cover the gratin tightly with foil and bake on the center rack until the potatoes are almost tender but still offer a little resistance when pierced with a fork or skewer, about 1 hour. Remove the foil and bake until the sweet potatoes are completely tender and the top is lightly browned and bubbly, 30 to 40 minutes.

While the gratin is baking, put the pecans, breadcrumbs, and Parmigiano in a food processor and pulse until coarsely chopped. Raise the oven temperature to 375°F. Cover the top of the gratin with the pecan mixture and return the baking dish to the oven. Bake until the top is lightly browned, about 10 minutes.

Smashed Potatoes with Horseradish Crème Fraîche

For a twist on classic mashed potatoes, borrow this technique from Chef Goin's restaurant AOC: Boil tiny fingerling potatoes, crush them slightly, enrich them with butter, and top them with crème fraîche. Here, a little horseradish heats things up, a perfect complement to the slow-roasted prime rib.

• 3/4 cup crème fraîche
• 3 Tbs. prepared horseradish, more to taste
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. small fingerling potatoes or baby potatoes, such as baby Yukons or Red Bliss
• 4 Tbs. unsalted butter
• 2 Tbs. chopped fresh flat-leaf parsley

Combine the crème fraîche and horseradish in a small bowl. Season to taste with salt, pepper, and more horseradish, if you like.

Put the potatoes in a medium pot, cover with cold water (by about 2 inches), and add 1 Tbs. salt. Bring to a boil, turn down the heat to medium low, and simmer gently until the potatoes are tender when pierced with a skewer, 15 to 20 minutes. Reserve about 1/4 cup of the water and drain the potatoes.

Let the potatoes cool for a moment and then slightly smash them with a wooden spoon just until they crack open. Return the potatoes to the pot over medium heat. Add the butter and 3/4 tsp. salt. Stir to coat the potatoes with the butter. Add a few tablespoons of the reserved potato water to help coat and glaze the potatoes. Stir in the parsley, taste, and adjust the seasoning with salt and pepper.

Top each serving with crème fraîche and a sprinkle of pepper.

White Wine Smashed Potatoes

They’re potatoes are smashed—not mashed—just enough that some of them fall apart and thicken the delicious wine-infused sauce. This recipe can serve a dozen people, which makes it great for holiday cooking, but you can easily cut it back for a smaller crowd.  

• 1/4 cup extra-virgin olive oil
• 1 lb. large shallots, peeled and thinly sliced crosswise
• Sea salt
• 3 lb. Yukon Gold potatoes, scrubbed and cut into 1- to 1-1/2-inch pieces
• 1-1/2  cups dry white wine
• Freshly ground black pepper
• 1/3 cup chopped fresh flat-leaf parsley
• 1 oz. (2 Tbs.) unsalted butter, cut into small pieces

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and 1/2 tsp. salt. Cook, stirring frequently, until soft and golden, 5 to 6 minutes.

Add the potatoes, wine, 1 tsp. salt, a few grinds of pepper, and 1-1/2 tsp. water. The potatoes should be nearly submerged. Bring to a boil, cover partially, reduce the heat to medium low, and simmer, stirring about every 10 minutes, until the potatoes are tender when pierced with a fork and the liquid is reduced to a slightly thick sauce, bout 45 minutes. If the liquid cooks away too fast, add water as needed.

With a potato masher, smash the potatoes just enough to break some and leave others intact. Stir together the potatoes and sauce and season to taste with more salt or pepper. Serve sprinkled with the parsley and dotted with the butter.

Smashed Potatoes with Sour Cream and Chives

These mashed potatoes, excerpted from the cookbook The Food You Crave, are true home-style comfort, smashed so they have a rustic chunkiness and mixed with familiar mashed potato flavors—tangy sour cream and chives.

• 1-1/4 lb. Yukon Gold potatoes (about 4 medium), unpeeled and cut into 1-inch pieces    
• 1/4 cup low-sodium chicken broth, warmed
• 1/4 cup reduced-fat sour cream
• 1-1/2 Tbs. chopped fresh chives
• Salt and freshly ground black pepper to taste

Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.

Drain the potatoes and return them to their pot. Add the warm broth and coarsely mash. Stir in the sour cream and chives, season with salt and pepper, and serve.

Smashed Parslied Potatoes

• 2 lb. Yukon Gold potatoes (about 5 medium), peeled
• Kosher salt
• 1 bay leaf
• 3 medium cloves garlic, thinly sliced
• 1/2 cup whole milk
• 2 Tbs. chopped fresh flat-leaf parsley
• 6 Tbs. extra-virgin olive oil
• Freshly ground black pepper

Tip:

Be gentle when adding ingredients to the mashed potatoes—overworking will make the potatoes gluey.

Cut the potatoes into 1-1/2-inch chunks and put them in a large saucepan. Add 1 Tbs. salt, the bay leaf, garlic, and enough water to cover the potatoes by 1 inch. Bring to a boil over high heat. When the water begins to boil, lower the heat to a simmer and cook until the potatoes are completely tender when pierced with a fork, 15 to 18 minutes.

Drain the potatoes and garlic in a colander. Discard the bay leaf. Return the potatoes and garlic to the pan over medium heat and stir occasionally until they’re no longer steaming profusely (a little steam is fine) and the potatoes dry out, about 3 minutes. Mash with a potato masher (the mash should be somewhat coarse).

Heat the milk in a small saucepan or in the microwave on high for 1 minute. Add 1 tsp. salt to the milk, stir to dissolve, and, using a spatula, slowly stir the milk into the potato mixture. Stir in the parsley and olive oil. Season with several grinds of pepper and more salt to taste if needed.

If you’re not serving the potatoes immediately, keep them warm in a metal bowl covered with a saucepan lid. Put the bowl over a saucepan filled with an inch of simmering water and set over low heat.

Smashed Potatoes with Horseradish Crème Fraîche

For a twist on classic mashed potatoes, borrow this technique from Chef Goin's restaurant AOC: Boil tiny fingerling potatoes, crush them slightly, enrich them with butter, and top them with crème fraîche. Here, a little horseradish heats things up, a perfect complement to the slow-roasted prime rib.

• 3/4 cup crème fraîche
• 3 Tbs. prepared horseradish, more to taste
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. small fingerling potatoes or baby potatoes, such as baby Yukons or Red Bliss
• 4 Tbs. unsalted butter
• 2 Tbs. chopped fresh flat-leaf parsley

Combine the crème fraîche and horseradish in a small bowl. Season to taste with salt, pepper, and more horseradish, if you like.

Put the potatoes in a medium pot, cover with cold water (by about 2 inches), and add 1 Tbs. salt. Bring to a boil, turn down the heat to medium low, and simmer gently until the potatoes are tender when pierced with a skewer, 15 to 20 minutes. Reserve about 1/4 cup of the water and drain the potatoes.

Let the potatoes cool for a moment and then slightly smash them with a wooden spoon just until they crack open. Return the potatoes to the pot over medium heat. Add the butter and 3/4 tsp. salt. Stir to coat the potatoes with the butter. Add a few tablespoons of the reserved potato water to help coat and glaze the potatoes. Stir in the parsley, taste, and adjust the seasoning with salt and pepper.

Top each serving with crème fraîche and a sprinkle of pepper.

Rustic Mashed Potatoes

These are the real deal—creamy, buttery potatoes that get great texture from leaving the skins on. If you use a ricer or food mill to mash the potatoes there will be small bits of skin in the finished dish. If you use a stand mixer, the skin will be in larger pieces.

• 5 lb. medium russet (Idaho) potatoes, scrubbed
• 2-1/2 cups half-and-half
• Kosher salt and freshly ground black pepper
• 5 oz. (10 Tbs.) unsalted butter, cut into 1/2-inch pieces and softened

Tip:

Russets are your best choice for fluffy mashed potatoes, due to their high starch content. Keeping the skin on adds flavor, texture, and nutrients.

Put the whole unpeeled potatoes in an 8-quart pot and add enough water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a skewer or toothpick, 25 to 30 minutes.

Cut the potatoes into chunks and pass them through a food mill or a ricer into a large heatproof bowl. Alternatively, put them in a stand mixer fitted with the paddle attachment. Cover the mixing bowl with a towel to contain any splashes and mix on low speed until mostly smooth, about 1 minute.

Add the half-and-half, 1 Tbs. salt, and 1 tsp. pepper and mix the potatoes by hand with a wooden spoon until smooth, light, and fluffy. Stir in the butter until melted. Season to taste with salt and pepper.

Smashed Potatoes with Sour Cream and Chives

These mashed potatoes, excerpted from the cookbook The Food You Crave, are true home-style comfort, smashed so they have a rustic chunkiness and mixed with familiar mashed potato flavors—tangy sour cream and chives.

• 1-1/4 lb. Yukon Gold potatoes (about 4 medium), unpeeled and cut into 1-inch pieces    
• 1/4 cup low-sodium chicken broth, warmed
• 1/4 cup reduced-fat sour cream
• 1-1/2 Tbs. chopped fresh chives
• Salt and freshly ground black pepper to taste

Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.

Drain the potatoes and return them to their pot. Add the warm broth and coarsely mash. Stir in the sour cream and chives, season with salt and pepper, and serve.