Do the mashed potato.
At last...perfect potatoes are possible. All you gotta do for the smoothest spuds is drop one in the basket of the press, squeeze the handle (which won’t strain your wrists thanks to that extra gear mechanism) and—ta da!—that’s it. Whip out toppings for shepherd’s pie, delicate croquettes, or just enjoy ultra-fluffy clouds of mashed potatoes ready for a dollop of butter. And when you’re through? Just pop everything into the top rack of the dishwasher.
Photography by Mark Weinberg & Ty Mecham
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Mashed potatoes, roasted potatoes, and more.
Hint: It's not pastry!
From winter to spring to fall, most of our favorite vegetables -- potatoes, asparagus, squash, radishes -- can be dressed up by just a hot oven, a drizzle of oil, and a sprinkle of salt. Commit these steps to memory, and you'll be roasting everything in sight.
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