The Food Lab: Better Home Cooking Through Science

ULTRA-FLUFFY MASHED POTATOES SERVES 6 TO 8 4 pounds russet (baking) potatoes 2 cups whole milk 12 tablespoon ...

Transfer to a colander and rinse under cold water until the water runs clear. Bring 4 quarts o ...

RICH AND CREAMY MASHED POTATOES SERVES 6 TO 8 4 pounds Yukon Gold potatoes, scrubbed ½ pound (2 sticks) u ...

stock (optional) Kosher salt and freshly ground black pepper Place the potatoes in a Dutch oven or s ...

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SUPER-CRISP ROASTED POTATOES How often do you get roasted potatoes that look like they’re going to ...

Boiling potatoes then roughing them up before roasting adds surface area and extra crunch. Our secondary ...

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Next question: What’s the best fat to use? People often tout the awesomeness of duck fat with potatoes, ...

Bacon fat and rendered lard are also fine choices, as is just about any sort of animal-derived fat. ...

cemented to the bottom of the pan. This is not an ideal situation. MORAL OF THE STORY: Your ...

¼ cup duck fat, bacon fat, or olive oil Freshly ground black pepper Chopped fresh herbs, such as thyme ...

Add the fat and a few generous grinds of pepper to the hot potatoes and toss well; the potatoes ...

CRISPY SEMI- SMASHED NEW POTATOES The idea for this dish came from one of my wife’s favorite foods: deep-fri ...

SERVES 4 TO 6 1½ pounds new potatoes, scrubbed Kosher salt ¼ cup vegetable or canola oil or duck fat 2 tabl ...

smashed potato off the cutting board and onto a large plate. Repeat with the remaining potatoes. ...

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BUTTERY, ONIONY CHARRED HASH BROWNS I’ve got an Irish friend who for the longest time didn’t eat anything but b ...

had, I promise. (I mean that in a good way.) SERVES 4 TO 6 2½ pounds russet (baking) potatoes, ...