Here’s the Secret to the Best Mashed Potatoes for Thanksgiving
You’ve tried boiling, but Genevieve Ko found a better way to make this side dish fluffier and more flavorful.
Cooking  Feast on recipes, food writing and culinary inspiration from Sam Sifton and NYT Cooking.
Letting potatoes tenderize in a pot of rapidly bubbling water works, of course, but tends to leave them waterlogged, diluting their natural flavor and causing the edges to slough off like a landslide.
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A final sprinkle of salt or a ladle of gravy can add an extra savory note to mashed potatoes.
Armando Rafael for The New York Times. Food Stylist: Mariana Velasquez. Prop Stylist:Paige Hicks.