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My secret to rich creamy mashed potatoes is to boil them whole and unpeeled. This decreases the amount of water they absorb while cooking. Then, I just hold the warm potatoes with an oven mitt when I peel off the skins. It may be easier to peel and cube the potatoes before cooking, but you can sure taste the difference this way. —Roberta Hill, Sherwood, Oregon
Ruth Macy of Barre, Vermont has an easy way to dress up a boxed cookie mix. “I combine 1/3 cup…
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Mary S. of West Hills, California finds that simply cooking a pound of diagonally sliced carrots…
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