By Robin Shreeves
Robin Shreeves

Robin Shreeves is an award-winning wine journalist, food and lifestyle features writer, and book author with over 15 years experience writing for print and online publications.
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 Published on March 1, 2024

TikTok has become a go-to source for recipe ideas, cooking hacks, and prep tips that keep us scrolling for inspiration. Creators have brought us many brilliant ideas that are keepers. However, not all TikTok ideas are created equal, and some may be problematic.

Recently, the practice of adding instant yeast to already cooked mashed potatoes has been a hot topic on social media. It’s supposed to make the mashers fluffier and give them a savory, bready flavor. 

Traditional mashed potatoes are already fantastic, so adding a bready note to them might have you wondering, “Why bother?” But since the yeasted version is so popular right now, Allrecipes culinary producer Nicole McLaughlin had to try it for herself.

Why Add Yeast to Mashed Potatoes?

Yeast is what makes certain foods, like bread, rise. When yeast is activated (with heat and moisture) and mixed with flour, it feeds on the sugars and releases carbon dioxide, creating bubbles in the dough that cause it to rise.

When yeast is mixed with milk and added to mashed potatoes, the carbon dioxide bubbles do their magic, changing the texture and flavor of the potatoes and making them rise into a fluffy mass. 

In the video, Nicole points out the bubbles in the mashed potatoes after they’ve sat with the yeast for about 20 minutes, although she says the potatoes have risen just “a little bit.” 

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By 
Mary Claire Britton
Mary Claire Britton
Mary Claire Britton is a journalist, food stylist, and recipe developer. In addition to Allrecipes, her work has appeared in Food & Wine, Baked From Scratch, Real Simple, Coastal Living, Cooking Light, Southern Living, and Sunset, among others.
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Published on December 8, 2024

Glory be: It’s officially soup season, which means it’s also officially grilled cheese season. It has already snowed in my corner of the world, so I am cozying up with all the comfort foods. While I unabashedly love soup, it’s actually less about the soup and more about the carbs that I get to dip in said soup. That’s why I’ve been on the hunt for the best grilled cheese sandwich recipe. To find the one, I tried our five most popular recipes. And listen: You might not think you need a grilled cheese sandwich recipe, but I’m here to convince you otherwise. Read on to find out what I discovered along the cheesiest path I’ve ever taken. 

What Makes a Grilled Cheese Sandwich Great?

With such simple recipes technique is the primary factor that will take your grilled cheese from good to great. I learned this method from my better half, Bray Britton, who also happens to be a professional chef and writer. Use more butter than you think you should, and place both pieces of bread into a pan set over low heat. Use your palms to press the bread into the pan. This promotes even browning and butter distribution. Place cheese on both slices and cover with a lid to steam. Keep the heat on low and take your time. When the cheese is melted and the bread is perfectly browned on both sides, remove the bread from heat, and close up your sandwich. 

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I would be lying if I said my husband lacked skills in the kitchen. I also wouldn’t be married, because I’m pretty sure I have a second stomach where my heart is supposed to be. I’m lucky to be part of a relationship that splits kitchen responsibilities, because I think it’s fair to say that we all have days when we can’t compute making food for ourselves, but are more than happy to take on the dirty dishes. 

My husband, Kyle, has a knack for making simple, comforting dishes. He’s especially good with barbecue and fettuccine Alfredo. He has a patience and resourcefulness that I often lack because I’m so fixated on the end product. It’s why I wrote his scrambled eggs into my wedding vows, and it’s why whenever I’m feeling sick, what I want most is for him to make me a grilled cheese sandwich. 

I had a pretty bad cold recently, so in addition to some chicken noodle soup, I got to enjoy a Kyle grilled cheese sandwich or two. And I’m very pleased to report that he’s incorporated a new trick and ingredient to make his grilled cheese sandwiches more delicious than ever. 

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My dad is a fruit fanatic. I’ve seen him polish off a case of large mangoes—that’s six pounds—in a week. At my parents’ house, no meal is complete without a platter of whatever’s in season or looks tasty at the supermarket: strawberries, peaches, apples—you name it.

How does Dad eat so much fruit? A simple, no-fuss trick: He always keeps containers of prepped, ready-to-eat fruit in the refrigerator.

My Dad’s Secret

OK, I know—it doesn’t sound like a big deal. But hear me out: Having fruit that’s already washed, peeled, and sliced it way more tempting to eat. Whether it’s neatly cubed ripe mangos, quartered kiwi, or just de-stemmed grapes or cherries, a little prep goes a long way. When your stomach growls, all you have to do is open the fridge and enjoy. That makes the nutritious snack or dessert more appealing than, let’s say, a bag of potato chips or package of cookies. 

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