Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

Add Yahoo as a preferred source to see more of our stories on Google. For a dish with so few ingredients and two main techniques (boil and mash), there are a surprising number of ways to prepare ...

Pre-heat your oven to 350°. Peel the potatoes, slice in half and place in a large pot covered with water, add 2 tsp of salt, bring to a slow boil and cook until tender, about 20 minutes. Drain water ...

Add Yahoo as a preferred source to see more of our stories on Google. A few years ago, it occurred to me that I absolutely love the mashed potatoes on top of a shepherd’s pie or chicken parmentier — ...

I hate to badmouth mashed potatoes, but I'll say it: They require a ton of work to make. You have to cook, peel (if desired), and then smash the potatoes into a fine purée. You also have to season ...

Classic tray-baked potatoes can be transformed into something far more impressive with this festive twist. Crispy, golden smashed potatoes topped with creamy brie and tart berries make for an easy ...

Whether you pair your Sunday roast with roast potatoes or mashed potatoes, there’s no denying that – come winter – rich and creamy mashed potatoes make the perfect pairing for every other component on ...

Mashed potatoes are one of the most popular sides at any holiday dinner. But while they're straightforward to make, they're also easy to get wrong. How many times have you been served mashed potatoes ...

The editors and writers of Food & Wine Magazine offer "Sunday Morning" viewers tips on how to make the best-ever mashed potatoes days before Thanksgiving. Ann Taylor Pittman bakes potatoes to create a ...