A masher and some elbow grease (and occasionally an immersion blender): these stalwarts of every kitchen will usher forth more than 75 recipes to flip your perception of mashed food on its head. This fresh take on classic comfort foods includes not only delicious variants on mashed potato dishes, but also gratins, soups, dips, sauces, guacamoles, pates, casseroles, panna cottas, sorbets, and everything in between. Hot or cold, savory or sweet, classic or innovative, rustic or elegant, "Mashed" shows that mashing doesn't need to stop at traditional mashed potatoes. Holly Herrick holds Le Grande Diplome (honors) in Pastry and Cuisine from Le Cordon Bleu in Paris, France. She is a multi-awarded food journalist, cooking instructor and the author of eight cookbooks. Visit her at hollyherrick.com.