It's best if the potatoes are cooled before being smashed; they may also be refrigerated in an airtight container for up to two days before finishing. From Beth Dooley. • 1 1/2 lb. fresh ...

and if you're craving mashed potatoes with a bit of hearty texture, ditch the high-tech tools and smash them by hand instead.

Cooking potatoes in the microwave and then frying on the hob is quick and easy, and you get to see the skins crisp up before your eyes. The key is to leave the potatoes to do their thing ...

MAKING mashed potatoes always sounds simple. Boil up some peeled potatoes, drain once cooked, chuck in some salt and butter and use a masher to get them soft and fluffy. But according to a leading ...

"Potatoes are so easy to prepare, whether you just boil or roast them – but if you want to take them to the next level, you do both. Start by boiling them, then smash each one and roast them so ...

After adding the herbs, I smashed up garlic and added it ... plenty of time to cook for them to be easier to mash. After making sure the potatoes were fork-tender, I drained them in a colander ...