"mashed potatoes" news and stories

Lose the starchiness and go low-carb this Thanksgiving by skipping the mashed potatoes and opting for creamy cauliflower instead. If anything, it means you can have more pie!

Get this recipe to a mashed potato substitute along with many others after the jump.

• Got milk? To make traditional mashed potatoes decadent enough for the holiday spread means one thing: heavy cream, and lots of it.
• Chocolate isn't just for dessert. Take it from the Italians and try adding the "food of the gods" to savory pastas, soups, risottos and crostini.
• Experts say the pumpkin shortage Libby's announced last week won't affect your pie this year, but next year may be a different story.
• Pungent, bold-flavored blue cheese "can help satisfy your cravings for rich, creamy foods without the guilt."
• Get out those planners -- Thanksgiving dinner is all a matter of good scheduling.

It might seem like a time-saver, but don't turn that tap to hot when prepping to boil and mash potatoes.

Making buttermilk mashed potatoes can easily go wrong. The buttermilk can curdle, and too much butter can obscure the buttermilk flavor. Check out these easy tactics to prevent such problems.

By now, we're all familiar with the wonder that is garlic and mashed potatoes. It's so prevalent these days that I'm almost surprised when I get the option to have garlic-free taters. (Not that I'm complaining -- potatoes and garlic are always welcome in this mouth!) But sometimes it's nice to change things up -- especially with something as friendly as potatoes. They go with almost anything!

So another easy way to amp your taters is to add a nice cup of sauteed mushrooms. It's simple -- dice up some of that tasty fungus, and saute it while your potatoes boil. Since the shrooms are diced, they won't take very long to cook and should be fragrant, brown, and delicious by the time you're ready to mash. Just throw them in with the milk, butter, and anything else you add to your mashed potatoes, and mash away.

It gives your potatoes a wonderful earthy flavor, and is an excellent way to use up leftover mushrooms before they dry up.