28 Mashed Potato Recipes You Can Count On

From Thanksgiving get-togethers to Sunday dinners with family and friends, mashed potatoes are always a welcome addition to the table. So, we've rounded up some of our favorite ways to make them—and included plenty of tips and tricks for success (including everything you need to know if you're peeling your potatoes ahead of time). You'll find lots of options here (from cheesy versions to ones that feature a mix of root vegetables) but there's no better place to start than with our go-to recipe for classic mashed potatoes. They're made with Russet potatoes (one of the best potatoes for mashing) and feature plenty of butter and cream, for richness and flavor. To make them fluffy, be sure to simmer them slowly. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Banish boring spuds! All you need is some savory Cheddar and fresh dill to give them a whole new twist.

We love how simple it is to upgrade mashed potatoes. All you need is a good add-in and you've got a completely new side dish. Here, we go with chipotle peppers in adobo for a savory, smoky flavor.

An easy upgrade to regular mashed potatoes? Use buttermilk instead of regular milk to add tangy richness.

Fragrant roasted garlic and subtly sweet mashed rutabaga bump up the flavor of classic mashed potatoes for a side dish you're sure to make again and again.

Ina Garten's sour cream mashed potatoes are rich, tangy and irresistibly creamy—an easy upgrade to your classic comfort dish.

Make your mashed spuds extra creamy by adding yogurt to the mix. Then, stir in chives, dill, and parsley for flavor.

These super creamy mashed potatoes couldn't be any easier — no dicing and no draining. This is a great make-ahead recipe any time of the year, but especially when you're cooking multiple dishes. Make the potatoes earlier in the day, then just set them on the warm setting so they are nice and hot when you're ready to sit down.

This clever mashed potato swap uses cauliflower and chicken broth to mimic the creamy texture and garlicky flavor of the classic side—comfort food with a lighter twist.

If you're a fan of mashed sweet potatoes you'll love Rachael's tip for enhancing their flavor and creaminess: add some banana!

Don't hold back on the butter or the cream cheese when making mashed potatoes; they're the secret to a creamy, dreamy side dish.

This mash owes its luxurious texture to the natural creaminess of Yukon gold potatoes and a touch of olive oil. At first glance 4 cloves of garlic may seem like a lot, but the garlic mellows as it steams with the potatoes so when they are mashed together you get just the right infusion of flavor.

Ree layers fried shallots into her mashed potatoes for a fantastic layer of flavor — and an extra crispy, crunch!

Roasted garlic is impossibly mellow and sweet. We like to stir it into mashed potatoes for a flavor upgrade that everyone is sure to enjoy.

These creamy mashed potatoes can be made in advance and then stored in the refrigerator or freezer until you are ready to serve them. Slowly heating them in the oven is the perfect way to maintain the fluffiness of the potatoes without making them gluey, which can happen if you heat them to fast and too hot (we're looking at you, microwave).

Broccoli and fresh herbs feel right at home when mashed with creamy potatoes. This is the veggie side dish that no one will be able to say 'no' to!

Looking for a way to make your go-to side more memorable? Try fresh dill and spicy horseradish.

If you favor a creamier potato, Tyler has got you covered! His secret is to stir in warm cream and butter, until the it’s absorbed and the potatoes are nice and smooth.

As much as we love classic mashed potatoes, we can't resist the occasional sweet potato version — espeically this one that's perked up with maple syrup, butter, and orange zest.

We use russet potatoes for this recipe because of their high starch content, which makes for fluffier mashed potatoes. Pro tip: Keep the potatoes in their skins and simmer rather than boil them to keep them from getting water-logged and mushy.

If you're a fan of all-things-smoky then you'll love this take on mashed potatoes. The spuds are spiced up with chipotle chiles in adobo — and we seal the deal with some chopped bacon.

You only need 5 simple ingredients to make the perfect side dish or casserole topper: potatoes, butter, milk, salt and pepper.

There is a seemingly infinite number of recipes for this simple side dish but this one stands out. It calls for Parmesan cheese which gives the potatoes a nice salty, buttery flavor.

The slow cooker takes an already-simple classic recipe and makes it even easier. Simply toss cut russet potatoes, butter and a touch of salt and pepper into a slow cooker, turn it on low and walk away for a few hours. When you return, the potatoes will be perfectly tender and ready to be mashed. Best of all, the slow cooker traps all the potato flavor, making these spuds extra potatoey.

Why have one type of potato when you can have two?! White and sweet potatoes work together here to bring you a side dish that beautifully balanced and delicious.

These are VERY cheesy mashed potatoes! Molly uses a full 8 ounces of shredded Swiss cheese to give them just the right flavor (and plenty of gooey goodness).

Parsnips may look a lot like carrots (and share some of their natural sweetness) but they're starchy like potatoes, making them easy to incorporate into this classic side dish. They've got a balanced flavor that's both earthy and sweet, which goes perfectly with potatoes.