This simple hack yields the best mashed potatoes

By Vaughn Vreeland, The New York Times

Mashed potatoes, while buttery and delicious, can also be a little uninspired. To me, they’ve always felt like filler on my Thanksgiving plate — an afterthought, more vehicle for gravy than anything else.

I wondered: How could I turn a “just fine” side dish into something more exciting?

The answer may be brown butter.

In the hopes of discovering my platonic ideal, I started testing reader suggestions accompanying a blueprint recipe from Julia Moskin (at nytcooking.com), playing with potato variety, cooking and mashing methods, and flavors.

I had a few essential findings: All cooks think their version is supreme (all were delicious!). How you mash is up to you (one reader suggests finding a teenager “with a strong arm and a good heart who loves hanging out in the kitchen”). And, at the end of the day, you can make just about anything taste good with enough butter and salt.

In th...