Creamy, naturally sweet, and full of flavor—learn how to make mashed Japanese sweet potatoes with this simple and delicious ...

The animal lovers at Maymo let their chef dog teach a paw-some lesson on making mashed potatoes.

Making mashed potatoes is a straightforward process with a few simple ingredients. But a lot of questions come up when it comes to choosing different potato varieties, mashing methods and machines.

Making mashed potatoes is a straightforward process with a few simple ingredients. But a lot of questions come up when it comes to choosing different potato varieties, mashing methods and machines.

Making mashed potatoes is a straightforward process with a few simple ingredients. But a lot of questions come up when it comes to choosing different potato varieties, mashing methods and machines.

Making mashed potatoes is a straightforward process with a few simple ingredients. But a lot of questions come up when it comes to choosing different potato varieties, mashing methods and machines.

Making mashed potatoes is a straightforward process with a few simple ingredients. But a lot of questions come up when it comes to choosing different potato varieties, mashing methods and machines.

Making mashed potatoes is a straightforward process with a few simple ingredients. But a lot of questions come up when it comes to choosing different potato varieties, mashing methods and machines.

Making mashed potatoes is a straightforward process with a few simple ingredients. But a lot of questions come up when it comes to choosing different potato varieties, mashing methods and machines.

Making mashed potatoes is a straightforward process with a few simple ingredients. But a lot of questions come up when it comes to choosing different potato varieties, mashing methods and machines.

How to Make Mashed Potatoes 10x Better First things first, potatoes. "I like Yukon gold potatoes for mashed," Luke tells me, saying they are a little creamier. "Or look for Russet, although ...

About a pound of potatoes, cut into 1-inch chunks (I usually use 4 rinsed, unpeeled Yukons) 2 big pinches of salt 2 tablespoons of butter (about 1/2 tablespoon per potato) 1 tablespoon half & half ...