Add 1/2 pound grated gruyere to Classic Mash; top with roasted tomatoes and cooked Swiss chard.
Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
Roasted Tomato Toss 1 pint grape tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at 450 degrees, turning.
Swiss Chard Remove stems from 1 bunch Swiss chard; boil 5 minutes, then add the leaves and cook 3 more minutes. Drain, chop and add to Classic Mash.
See all 50 easy mashed potato recipes
Photograph by Kana Okada
Recipe courtesy Food Network Magazine, from 50 Mashed Potatoes