Easy Mashed Potatoes

Flip through easy mix-ins for mashed spuds from Food Network Magazine.

Photo By: Kana Okada

Photo By: Kana Okada

Photo By: Kana Okada

Photo By: Kana Okada

Photo By: Kana Okada

Photo By: Kana Okada

Photo By: Kana Okada

Photo By: Kana Okada

Photo By: Kana Okada

Tangy Mashed Potatoes (No. 3)

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 1 cup sour cream, and salt and pepper; mash until smooth and fluffy. Top with fresh dill.

Orange-Fennel Mashed Potatoes (No. 8)

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. Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over mashed potatoes.

Tex-Mex Mashed Potatoes (No. 9)

Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper; add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

Bacon-Cheddar Mashed Potatoes (No. 12)

Cook 1/2 pound chopped bacon until crisp. Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 stick butter and 2 to 4 tablespoons bacon drippings. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy. Fold in some bacon; sprinkle the rest on top. Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.

Greek Mashed Potatoes (No. 23)

Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper. Add 1/2 pound crumbled feta cheese, 1/4 cup each minced dill, parsley and scallions, and 2 teaspoons minced oregano.

Shiitake-Squash Mashed Potatoes (No. 34)

Saute 12 ounces sliced shiitake mushroom caps in butter until golden. Peel and cube 1 pound butternut squash; boil 8 minutes; drain and puree. 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 with butternut squash mixture. Pour mushrooms over and garnish with chopped parsley.

Blue Cheese-Walnut Mashed Potatoes (No 39)

Peel and cube 1 pound butternut squash; boil 8 minutes; drain and puree. 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. Brown 4 tablespoons butter with 1/2 cup chopped walnuts, 2 tablespoons each chopped rosemary and parsley, and 1/2 teaspoon salt; add a pinch of sugar. Crumble blue cheese over the mash; drizzle with the browned butter.

Cheesy Chard Mashed Potatoes (No. 44)

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, 1/2 pound grated gruyere, and salt and pepper; mash until smooth and fluffy. Toss 1 pint grape tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at 450 degrees, turning. Top potatoes with tomatoes. Remove stems from 1 bunch Swiss chard; boil 5 minutes, then add the leaves and cook 3 more minutes. Drain, chop and add.

Curried Sweet Potato Mash (No. 49)

Roast 2 pounds sweet potatoes at 400 degrees until tender, 1 hour. Halve, then scoop out flesh. Puree with 4 tablespoons butter; add salt; puree with 1 tablespoon curry powder and 3 tablespoons each plain Greek yogurt and mango chutney. Top with toasted coconut.

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