EditorialBoeuf Bourguignon at Blandford Comptoir, which is served with a crock of mashed potatoes, in London, Dec. 28, 2022. (Peter Flude/The New York Times)
EditorialBoeuf Bourguignon at Blandford Comptoir, which is served with a crock of mashed potatoes, in London, Dec. 28, 2022. (Peter Flude/The New York Times)
EditorialIna Garten’s parmesan mashed potatoes in East Hampton, N.Y., Oct. 27, 2022. Food styled by Christine Albano. (Johnny Miller/The New York Times)
EditorialThailine Kolb with the purê de mandioca, or yuca purée, she makes every year from her mother’s recipe, in New Haven, Conn., Nov. 3, 2022. (Jane Beiles/The New York Times)