Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and more. It gets better: If you sign up for our newsletter, you'll get this letter before everyone else.

It’s time to master mashed potatoes

Three more Mondays till Thanksgiving. And I’ve already got mashed potatoes on my mind.

We can banter all we want in the coming weeks about the merits of parsnip confit (check out the new recipe) and BA’s famous shaved kale and Brussels salad, but I’ve always believed that the big meal is about nailing the basics. And there is no dish more essential, more satisfying than a large bowl of buttery, creamy mashed potatoes.

So let’s get to it.

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Photo by Alex Lau, Styling by Sue Li

First up, the potatoes. At Bon Appétit, we love Yukon Golds. They not only lend an attractive golden hue to the finished product, but they deliver a richness that russet potatoes simply do not.