Boil diced potatoes in salted water for 15 minutes, until fork-tender. Drain and mash with butter and heavy cream. Season to taste and top with cheddar cheese and bacon bits if desired.

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According to Ravensgard.org, potatoes began appearing in Irish soup at the beginning of the 18th century; they were used as a thickening agent to widen the average Irishman’s diet.

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In the culinary world, sometimes the most extraordinary side dishes steal the spotlight from the main course, becoming legends in their own right. Such is the case at Hitching Post Kellogg in ...

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When trying the baking soda mash, they were pleasantly surprised. They concluded: “I’m gonna take V1 every time, because V2 kind of just makes me a little bit sad, but it doesn’t taste bad.” ...

I started by gathering two large Russet potatoes, a little more than half a cup of whole milk, 2 heaping tablespoons of sour cream, half a cup of shredded cheese, 3 tablespoons of butter, and ...