Cook 1/2 pound chopped bacon until crisp. Make Classic Mash (No. 1); replace half of the butter with 2 to 4 tablespoons bacon drippings. Fold in some bacon; sprinkle the rest on top.
Make Bacon Mash (No. 11). Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.
Cook 1/4 pound diced pancetta in olive oil with 1/4 teaspoon chopped rosemary and 2 smashed garlic cloves; drain and spoon over Classic Mash (No. 1) or Chunky Red Mash (No. 2).
Make Classic Mash (No. 1); use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.
Make Classic Mash (No. 1); mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions.
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes; drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.
17. Crispy Garlic
Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp; drain. Drizzle the oil into Classic Mash (No. 1) or Mediterranean Mash (No. 16); top with the fried garlic.
18. Golden Saffron
Make Classic Mash (No. 1); add a pinch of saffron to the milk as it heats and steep 10 minutes. Garnish with smoked paprika.
Make Chunky Red Mash (No. 2); stir in 1/2 cup pesto. Garnish with pine nuts.
Make Classic Mash (No. 1); stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.