Wonderful by themselves, mashed potatoes can provide a creamy base for stuffings, dips, and even savory pancakes.
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- Stuffed peppers: Fill halved poblanos, top with Monterey Jack cheese, and bake until tender.
- Potato cakes: Combine 1 cup cold mashed potatoes, 1⁄3 cup shredded Swiss cheese, and 2 tablespoons chopped green onions. Form into 4 cakes. Dredge in panko; pan-fry in canola oil until golden.
- Garlicky dip for crudités: Combine 1 cup cold mashed potatoes, ¼ cup extra-virgin olive oil, 1½ tablespoons fresh lemon juice, and 2 minced garlic cloves in a food processor; process until mixture is creamy.