I have a deep and abiding love of the tuber the French, in their lyrical way, call the pomme de terre, the "apple of the earth". For me, it doesn't matter what you call them or how they come...baked, boiled, fried, mashed...I have even been known to get my spud on with tater tots on occasion.
Thanksgiving is probably the season where the potato gets to really show it stuff, particularly in all its mashed and buttery glory. Today in the New York Times in an article by Julie Moskin you can find out everything you could ever hope to know about the perfect mash. For you tüber-fanatics, check it out!
Photo courtesy of the New York Times