The mashed potatoes’ impossibly creamy texture is a credit to the right guy for the job: the German Butterball. (We tested 10 contenders—it was the butteriest in flavor, and fluffiest when mashed.) Plus, roasting the potatoes first concentrates the flavor. On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!). A smoky breadcrumb and-potato-chip topping, inspired by the flavors of patatas bravas, brings something new to the table.
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Mashed Potatoes
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