I’ve experimented with many different versions of mashed potatoes, but my favorite recipe uses traditional Russet potatoes. Their high starch content and low moisture make them ideal for creating fluffy, creamy mashed potatoes. And although I’ve used everything from a food processor to a fork, my tool of choice when making mashed potatoes is a potato ricer- it ensures a light, smooth texture without any lumps. I like to dress up the classic dish by infusing half and half with garlic and a bay leaf and stirring caramelized onions and goat cheese into the potatoes. The sweet onions add richness and texture to the dish and the tangy goat cheese is a delicious complement. - Sonali

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