25 Ways to Make Show-Stopping Mashed Potatoes

This method completely eliminates potato lumps, so every bite is like velvet on your palate. The amount of milk and butter we use here yields potatoes that are a great mix of fluffy and creamy. For a fluffier batch, scale back on the milk by a few tablespoons, or add a few more to make them even creamier. Don’t discard the peels; they make a tasty snack: Toss with a tablespoon of extra-virgin olive oil and salt and pepper to taste, and then roast at 400°F for 15 minutes or until crisp.

Mashed potatoes are one of the quintessential comfort foods. Smooth, creamy, and warm—few vegetable side dishes can compare to these smashing spuds.

First up: Buttermilk-Parmesan Mashed Potatoes

Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this super quick potato side dish. The salty flavor will give just the right bite to these melt-in-your-mouth mashed potatoes.

Buttermilk adds an extra layer of creaminess to these herb-infused potatoes flecked with parsley, tarragon, and chives. Try our other variations: Bacon and Onion Mashed Potatoes, Broccoli and Cheddar Mashed Potatoes, and Spinach and Garlic Mashed Potatoes.

Soft, mild Camembert cheese adds the same creaminess to mashed potatoes that butter and cream do, but it also brings in a sophisticated tangy, distinctly cheesy flavor. Any young, soft cheese can be used in this recipe―try your favorite brie, or even a creamy chévre.

The combination of buttery Yukon gold and fluffy baking potatoes offers richness and a nice contrast both in flavor and texture. We recommend using a food mill to ensure the potatoes are evenly mashed and, just as important, not overworked, so they won't get gluey. If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.

It's worth buying a food mill (we like OXO's) to make creamy mashed potatoes. Run the cooked potatoes through before combining with other ingredients.

These Garlic Mashed Potatoes start with red potatoes and two cloves of garlic and are then cooked together. Simple ingredients, such as milk, butter, and seasonings, are all that's added to make this side dish a standout.

When time is tight and you're in need of a quick side, pick up a package of refrigerated mashed potatoes and doctor up the flavor. The results are Parmesan Potatoes with fresh Parmesan cheese, green onions, and black pepper stirred in.

Buttermilk gives these mashed potatoes a slight tang. Stir in the salt and butter, but drizzle the olive oil on top before serving.

A little goes a long way when it comes to horseradish. Just two teaspoons is all this recipe needs to give the potatoes zing.

Yukon gold potatoes lend a buttery color and flavor, and they are great for mashing. Here, two tablesoons of chives impart a slight onion flavor.

Yukon golds make brilliant mashed potatoes, thanks to their balance of waxiness and starch. Because yellow potatoes are more flavorful than others, they don't need a lot of fat to taste rich. Mash them by hand just until creamy—overworking the potatoes will make them gummy.

This recipe takes comfort food to a whole new level of down-home deliciousness.

Using a hand masher on the potatoes turns out a rustic mash with small, telltale "I'm homemade" lumps.

Cauliflower mashed potatoes are a lower-carb, lower-fat mash that’s perfect for all your healthy holiday side dish needs. For deeper flavor, roast the cauliflower first, and then puree until creamy. Fold into your potatoes, and round it out with whole milk, a touch of butter, and a sprinkle of seasonings. 

Yukon gold potatoes taste richer and whip up creamier than russets, but you can use either variety in this herbed and delicious mashed potato recipe.

If you want to make the potatoes ahead, chill them and reheat just before serving, adding extra liquid to desired consistency. Stir in the chives just before serving. For a nice presentation, sprinkle additional chives over the top.

Basic, yes. Boring, no. Start with this recipe, and then try some variations. The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.

Herb-infused olive oil and Greek yogurt replace much of the butter and milk you’d find in traditional mashed potatoes. The finished dish has a lightly tangy, herbal fruity flavor that’s irresistible. You can make the potatoes a day ahead, but anticipate that you may need to stir in a little milk to restore the creamy texture.

These potatoes are bright with garlic, and the chile butter adds a hint of spice. Leaving the skins on the Yukon Golds adds a slightly rustic texture. Aleppo is a flaky smoked chile pepper you’ll find at specialty stores; it’s a great spice to keep on hand, but you can omit it here if you don’t have it.

Boring potatoes these are not, thanks to flavor-packed stir-ins. Leeks add gut-friendly prebiotic fiber to this dish; a smart amount of center-cut bacon imparts smoky, salty undertones. Be sure to pick up Yukon Gold potatoes; their higher starch content yields a fluffier, creamier mash.

Jazz up those mashed potatoes by adding in healthy spinach and flavorful garlic.

These mashed potatoes definitely bring an unexpected flavor combination to the table. Serve them with eggs Benedict for a fantastic brunch. Add fresh fruit to finish the menu.

The secret's out: Cream is not required for creamy mashed potatoes. Our version uses a combination of chicken stock and buttermilk to achieve tangy flavor, creamy texture, and a nice savory note while keeping calories at just 181 per serving. If you're of the meatless persuasion, vegetable broth works as well.

These creamy mashed potatoes will melt in your mouth. You can substitute 2/3 cup; 1/3-less-fat cream cheese, 2 tablespoons fresh chives, and 1 tablespoon chopped onion for the flavored cream cheese.