A pot of smooth mashed potatoes--made with plenty of butter, cream--with a wooden spoon and pat of butter on top
Petrina Tinslay
1 of 13

Velvet Mashed Potatoes

Velvet mashed potatoes are no mere mash. The creamy potato purée owes its uber smoothness to luxurious amounts of butter and heavy cream and an easy, fail-proof technique that relies on a potato ricer.
Two metal loaf pans filled with roasted garlic mashed potatoes with a masher resting in between them.
Becky Rosenthal
2 of 13

Roasted Garlic Mashed Potatoes

These roasted garlic mashed potatoes are like mashed potatoes gone to finishing school with sour cream, Parmesan, and sweetly caramelized onions suffused with red wine. Quite possibly the best mashed potatoes we’ve ever had.
A baking dish filled with mashed potatoes that are sprinkled with black pepper
Gabriele Stabile
3 of 13

Black Pepper Mashed Potatoes

These black pepper mashed potatoes are not your ordinary spuds. They’re made with plenty of butter, milk, and black pepper, of course. But the secret ingredient? A pinch of sugar to bring out the other flavors.
A wooden bowl filled with mashed potatoes and topped with a melted square of butter.
Evan Sung
4 of 13

Make-Ahead Mashed Potatoes

These basic mashed potatoes are exactly as described. Simple, easy, and oh-so-comforting.
A bowl of vegan mashed potatoes garnished with a sprig of rosemary with a spoon resting inside and more rosemary on the side.
Ashleigh Amoroso
5 of 13

Vegan Mashed Potatoes

These vegan mashed potatoes have all of the flavor of real mashed potatoes and none of the detriments you might expect. Extra-virgin olive oil, unsweetened non-dairy milk, and herbs do all the heavy lifting.
A pile of chanterelle mashed potatoes on a potato masher on a decorative plate.
Simon Bajada
6 of 13

Chanterelle Mashed Potatoes

While these mushroom mashed potatoes are good with meat, they also make an outstanding accompaniment to fish. It's an unexpected pairing but one that you'll find satisfying.
A big pot of pumpkin mashed potatoes with a pat of butter on top, wooden spoon on the side.
Time, Inc.
7 of 13

Pumpkin Mashed Potatoes

These mashed potatoes with pumpkin are comforting (and colorful!) thanks to the addition of pumpkin puree to creamy spuds. And you thought mashed potatoes couldn't get any better.
A potato masher pressing down in a pot of olive oil mashed potatoes.
Artem Shadrin
8 of 13

Olive Oil Mashed Potatoes

Healthier than butter, olive oil still makes for a creamy, silky mashed potato. Add some roasted garlic for a true Italian version.
A person holding a spoonful of aligot potatoes over a copper pot.
Quentin Bacon
9 of 13

Aligot ~ Pommes Aligot

These aligot potatoes, made with creamy mashed potatoes, cheese curds, and mozzarella cheese, are the richest, cheesiest, and most comforting potatoes we've ever tried.
Garlic mashed potatoes with melted butter and black pepper inside a copper pot, resting on a kitchen towel.
10 of 13

Garlic Mashed Potatoes

Garlic mashed potatoes are an ideal go-to side dish, anytime. They complement nearly everything you can think of and, more importantly, nearly everybody loves them. This version does away with the roasting and peeling, using a super simple method, instead.
A pot of fork-mashed potatoes with a fork resting inside.
Christopher Hirsheimer
11 of 13

Fork-Mashed Potatoes

These fork-mashed potatoes, made with just potatoes, cream, olive oil, butter, salt, and pepper, taste indulgent, yet are deceptively simple to make.
A blue bowl filled with mashed potatoes and root vegetables with a spoon resting inside.
Carl Tremblay
12 of 13

Mashed Potatoes and Root Vegetables

The combination of Yukon Gold potatoes and root vegetables, like carrots, turnips, or parsnips, comes together easily and makes a comforting and satisfying side dish. You can also cook these mashed potatoes and root vegetables in a slow-cooker for even more ease.
Old frying pan with two leftover mashed potato cakes being turned by a spatula.
Jody Horton
13 of 13

Leftover Mashed Potato Cakes

Leftover mashed potato cakes are the answer to Post-Thanksgiving food glut in the fridge. Leftover mashed potatoes are formed into pucks, floured, dipped in egg, and coated with panko breadcrumbs. They’re then pan-fried to crisp, golden perfection.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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