tubers

  • Why Twice-Baked Potatoes Are Better Than Mashed

    Why Twice-Baked Potatoes Are Better Than Mashed

    Mashed potatoes are literal clouds of happiness. The potato, the butter, the cream, the salt. It’s like everything perfect in this world, in one fluffy form. A reasonable person wouldn’t eff around with such perfection, but I am not reasonable, so I’m here today to make a stand. You should make twice-baked potatoes instead. Hear…


  • These Salt-Crusted Potatoes Are a Salt Fiend’s Dream

    These Salt-Crusted Potatoes Are a Salt Fiend’s Dream

    Much like myself, potatoes are capable of taking on a lot of salt. The sharp salinity is quickly tempered by the creamy, slightly bitter potato flesh for a flavour combination I never get tired of. Potato chips, French fries, and fully loaded potato skins all demonstrate that fact deliciously, but the purest iteration of this…


  • Why You Should Slice the Potatoes for Your Next Mash

    Why You Should Slice the Potatoes for Your Next Mash

    There are a lot of ways to prepare mashed potatoes, and almost all of them are valid (even, or especially, the microwave method). Most mashed potato recipes start the same way: Cube the spuds into roughly 1 1/2-inch chunks, then cook them in simmering water until they can be easily mashed with a fork. This…