Use large chunks of potato for that perfect balance of crisp exterior and fudgey center. Boil your potatoes in baking soda ...

Potatoes are a starchy staple, and for good reason. Our three experts explain why versatility is part of the potato's charm and the best ways to use each type.

Crisp smashed potatoes topped with silky smoked salmon, tangy crème fraîche, and fresh herbs make an elegant appetizer or brunch centerpiece with bold flavor and irresistible texture.

Baked potato soup doesn't need cream -- or even much half-and-half -- to keep its thick and creamy texture. My healthy version uses Chef Todd Wilbur's secret of instant mashed potatoes, but I cut down ...

Add Yahoo as a preferred source to see more of our stories on Google. Mashed potatoes land on many a comfort-food list, for many a good reason. They're thick, warm, buttery, nutritious, and delicious.

It's smoky, salty, and rich.

Tired of the potato prep that goes into adding spuds to soups and stews? Here's why canned potatoes are swapping for fresh ones.

Mashed potatoes land on many a comfort-food list, for many a good reason. They're thick, warm, buttery, nutritious, and delicious. But let's be honest: They sometimes need a little help getting there.