cooking.nytimes.com
Classic Mashed Potatoes Recipe
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste (And for everything you need to know to make perfect potatoes, visit our potato guide.)
potatoes, butter, milk
cooking.nytimes.com
Italian Potato-Pasta Soup With Greens Recipe
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth
olive oil, onion, carrot, fennel, bay leaf, thyme, garlic, paprika, tomato paste, chicken broth, potatoes, chard, orecchiette, rosemary
