Like most Americans, I typically poke holes all over the potatoes before baking them to ensure they don't explode in the oven. But Jo suggests slicing a cross shape about 1/4-inch thick into each ...

While I would usually wrap a potato in tin foil before putting it in the oven, the chef advised against this and simply recommended popping it on a baking tray in the middle of the oven. The chef ...

It's an age old question: why is mashed potato always so much better when the experts make it? And while many agree the answer is lashings of salt and butter, some chefs insist there is far more ...