Homemade mashed spuds don't refrigerate well. They get thicker and stiffer, and they're never as good reheated. This condiment changes the game.

To set up a bain-marie, fill a large pot with a small amount of water and bring it to a simmer. Place your pot of mashed potatoes inside the larger pot and cover. The indirect heat will keep your prized potatoes warm and creamy for hours.

Mashed potatoes may be a humble side dish, but that doesn't mean you can't take them to superstar status. Try these chef-approved tips for a memorable mash.

Not all leftovers are great, but leftover mashed potatoes sure are. The smooth spuds make a great side with pretty much any protein. Top them with butter, drown them in gravy or even bread them in a little flour and panko breadcrumbs and pan-fry them for a fun alternative to hashbrowns.

Make your mashed potatoes sing with these best-practice tips from Kevin Humphreys, the executive chef at Tributary in Driggs, Idaho. The post Want perfect mashed potatoes? Don’t make this common mistake appeared first on Golf.