and butter, which are both added to the potatoes after they're boiled and mashed (or riced or food milled). Some supposedly helpful recipes even have you melt the butter with the milk to save you ...

Pour the browned butter into a heatproof measuring cup ... stirring occasionally. In a large pot, boil potatoes until fork-tender. Drain the potatoes and return them to the dry pot.

Then, while the potatoes boiled, I warmed the milk and butter on the stovetop. Garten also suggested using a food mill on the potatoes rather than mashing them. I didn't have a food mill ...

The potatoes are prepared two ways — half are boiled and mashed until smooth ... then reunited in a hearty-textured batter. Fried in butter and served with sour cream, these potato pancakes ...

Season with salt, bring to the boil and cook for 8–10 ... Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper.

Cut potatoes into wedge shapes, toss it in olive oil, salt, pepper and your choice of herbs/spices like paprika or garlic ...

Half the potatoes are grated, while half are boiled and passed through a ricer ... In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches ...