3 Mouthwatering Ways to Mix Up Your Mashed Potatoes

To start, make Food Network Magazine's Classic Mashed Potatoes.

French Onion Soup Mashed Potatoes

Heat 1 tablespoon each butter and olive oil in a large skillet over medium heat. Add 1 thinly sliced large onion and 1 1/2 teaspoons chopped thyme, season with salt and pepper and cook, stirring, until the onions are caramelized, 20 to 25 minutes. Top mashed potatoes with the onions and shredded gruyère.

Steakhouse Mashed Potatoes

Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add 1/2 pound sliced cremini mushrooms; season with salt and pepper. Cook, tossing, until tender, about 5 minutes. Stir in 1 teaspoon flour, then 1 tablespoon Worcestershire sauce and 1 1/2 teaspoons sherry vinegar; bring to a simmer. Stir in 1/2 cup chicken broth and simmer until thickened, 3 to 6 minutes. Off the heat, stir in 1 tablespoon chopped butter; season with salt. Top mashed potatoes with the mushrooms, crumbled blue cheese and chopped chives.

Tuscan Mashed Potatoes

Combine 1/2 garlic clove, 1/8 cup chopped parsley and 1 tablespoon dijon mustard in a mini food processor and pulse until mostly smooth. Add 4 tablespoons softened butter and process until smooth. Cook 4 ounces chopped pancetta in a skillet, stirring, until crisp, 5 to 7 minutes; drain. Top mashed potatoes with the pancetta and dollops of the herb butter.

Photographs by Ryan Dausch