10 Best Mashed Potatoes Recipe Variations to Transform Your Dinner Table

Classic Mashed Potatoes

This classic mashed potatoes recipe creates the perfect creamy, buttery side dish that pairs beautifully with any meal. Follow these simple steps for restaurant-quality results every time.

Ingredients:

• 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
• 1/2 cup whole milk, warmed
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons sour cream (optional, for extra creaminess)

Instructions:

1. Prepare the potatoes: Wash, peel, and cut potatoes into evenly-sized chunks. This ensures uniform cooking.
2. Boil the potatoes: Place potato chunks in a large pot and cover with cold salted water by about 1 inch. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until fork-tender.
3. Drain thoroughly: Drain potatoes in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate. This prevents watery mashed potatoes.
4. Mash the potatoes: Return potatoes to the pot or transfer to a large bowl. Use a potato masher or ricer to mash until smooth and lump-free.
5. Add butter: Add room temperature butter to the mashed potatoes and mix until completely incorporated.
6. Add milk gradually: Slowly pour in the warmed milk while stirring continuously. Start with less and add more as needed to reach your desired consistency.
7. Season to taste: Add salt, pepper, and sour cream (if using). Taste and adjust seasoning as needed.
8. Serve immediately: Transfer to a serving bowl and create a small well in the center. Add a pat of butter on top if desired. Serve hot.

Tips for Perfect Mashed Potatoes:

• Use starchy potatoes like Russet or Yukon Gold for the best texture
• Never use cold milk or butter as it can make the potatoes gluey
• Don’t overmix once milk is added to avoid gummy texture
• For extra richness, substitute some milk with heavy cream
• Keep warm in a slow cooker on low heat for serving

Garlic Mashed Potatoes

Ingredients:

• 2 lbs (900g) russet or Yukon Gold potatoes, peeled and cubed
• 6-8 garlic cloves, minced
• 1/2 cup whole milk or heavy cream
• 4 tablespoons unsalted butter
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh chives for garnish (optional)

Instructions:

1. Prepare the potatoes: Wash, peel, and cut potatoes into evenly-sized chunks (about 1-2 inches). This ensures even cooking.
2. Boil the potatoes: Place potato chunks in a large pot and cover with cold salted water by about 1 inch. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until fork-tender.
3. Prepare the garlic: While potatoes are cooking, heat olive oil in a small pan over medium-low heat. Add minced garlic and sauté for 2-3 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
4. Warm the milk: In a small saucepan, gently warm the milk or cream over low heat. This prevents the mashed potatoes from becoming gluey.
5. Drain and mash: Drain the potatoes thoroughly and return them to the pot. Using a potato masher or ricer, mash the potatoes until smooth and lump-free.
6. Add ingredients: Add the sautéed garlic with its oil, butter, and warm milk gradually while mashing. Mix until creamy and well combined.
7. Season: Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
8. Serve: Transfer to a serving bowl, create a small well in the center, and add a pat of butter. Garnish with fresh chives if desired. Serve immediately while hot.

Tips: For extra creamy texture, pass the potatoes through a fine-mesh sieve after mashing. The garlic can be roasted instead of sautéed for a milder, sweeter flavor.

Loaded Mashed Potatoes

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup butter, softened
• 1/2 cup warm milk or heavy cream
• 1 cup shredded cheddar cheese
• 6-8 strips bacon, cooked and crumbled
• 1/4 cup fresh chives, chopped
• 1/2 cup sour cream
• Salt and pepper to taste
• 2 green onions, sliced (optional)

Instructions:

1. Prepare the potatoes: Place cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium-high and cook for 15-20 minutes until potatoes are fork-tender.
2. Cook the bacon: While potatoes are cooking, fry bacon strips in a large skillet over medium heat until crispy. Transfer to paper towels to drain, then crumble into small pieces. Set aside.
3. Drain and mash: Drain the potatoes thoroughly and return them to the pot. Mash the potatoes using a potato masher or ricer until smooth and lump-free.
4. Add dairy: Gradually mix in softened butter and warm milk, stirring until creamy and smooth. Season with salt and pepper to taste.
5. Add the toppings: Fold in 3/4 cup of the shredded cheese, half of the bacon bits, and half of the chopped chives. Mix gently to combine.
6. Serve and garnish: Transfer the loaded mashed potatoes to a serving bowl. Top with remaining cheese, bacon bits, chives, a dollop of sour cream, and sliced green onions if desired.
7. Final touch: Serve immediately while hot. The cheese should be slightly melted and the toppings should create a colorful, appetizing presentation.

Chef’s Tips: For extra richness, substitute some of the milk with sour cream. You can also keep these warm in a slow cooker on low heat for serving at parties. Make sure to taste and adjust seasoning before serving, as the bacon and cheese add saltiness.

Butter Mashed Potatoes

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup heavy cream or whole milk
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon white pepper
• 2 tablespoons additional butter for finishing

Instructions:

1. Prepare the potatoes: Place potato chunks in a large pot and cover with cold salted water by about 1 inch. Bring to a boil over high heat.
2. Cook until tender: Reduce heat to medium-high and cook for 15-20 minutes until potatoes are fork-tender and easily pierced.
3. Drain thoroughly: Drain potatoes in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate.
4. Mash the potatoes: Return potatoes to the pot or transfer to a large bowl. Using a potato masher or ricer, mash until completely smooth with no lumps.
5. Add butter gradually: Add the room temperature butter in small pieces, mashing and stirring until each addition is fully incorporated and creates a creamy texture.
6. Add cream: Gradually stir in the heavy cream, adding just enough to reach your desired consistency. The mixture should be smooth and creamy.
7. Season: Add salt and white pepper, tasting and adjusting as needed.
8. Final touch: Stir in the additional 2 tablespoons of butter for extra richness and glossy finish.
9. Serve immediately: Transfer to a serving bowl and serve hot. Optionally, make a well in the center and add a pat of butter on top.

Pro Tips: For the smoothest texture, pass the mashed potatoes through a fine-mesh sieve after mashing. Always use room temperature butter for easier incorporation and never use a food processor as it will make the potatoes gluey.

Cream Cheese Mashed Potatoes

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 8 oz cream cheese, softened
• 1/2 cup whole milk or heavy cream
• 4 tablespoons butter
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon white pepper
• 2 tablespoons fresh chives, chopped (optional)

Instructions:

1. Prepare the potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water.
2. Cook the potatoes: Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender and easily pierced.
3. Drain and dry: Drain the potatoes thoroughly and return them to the pot. Place the pot back on the stove over low heat for 1-2 minutes to evaporate any excess moisture.
4. Mash the potatoes: Using a potato masher or ricer, mash the potatoes until smooth and lump-free.
5. Add cream cheese: Add the softened cream cheese to the mashed potatoes and mix until fully incorporated and creamy.
6. Add liquids: Gradually add the milk and butter, mixing until you reach your desired consistency. The mixture should be smooth and creamy.
7. Season: Season with salt and white pepper to taste. Mix well.
8. Serve: Transfer to a serving bowl and garnish with fresh chives if desired. Serve immediately while hot.

Tips:

• Make sure the cream cheese is at room temperature for easier mixing
• Don’t overmix the potatoes to avoid a gluey texture
• Adjust the milk quantity to achieve your preferred consistency
• These can be kept warm in a slow cooker on low heat for serving

Herb Mashed Potatoes

These fresh and flavorful herb mashed potatoes are the perfect upgrade to the classic recipe, incorporating aromatic herbs for a garden-fresh taste.

Ingredients:

• 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cubed
• 1/2 cup warm milk
• 4 tablespoons butter, softened
• 2 tablespoons fresh chives, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh rosemary, finely minced
• Salt and black pepper to taste
• 2 tablespoons sour cream (optional)

Instructions:

1. Prepare the potatoes: Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat.
2. Cook until tender: Boil for 15-20 minutes until potatoes are fork-tender and easily pierced.
3. Drain thoroughly: Drain potatoes in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate.
4. Mash the potatoes: Return potatoes to the pot and mash using a potato masher or ricer until smooth and lump-free.
5. Add dairy: Gradually add warm milk and softened butter, mixing until creamy and well combined.
6. Incorporate herbs: Fold in the chopped chives, parsley, and minced rosemary. Add sour cream if using.
7. Season: Season with salt and pepper to taste, adjusting as needed.
8. Serve immediately: Transfer to a serving bowl and garnish with additional fresh herbs if desired.

Tips: For best results, use fresh herbs rather than dried. You can customize the herb combination based on your preferences or what’s available in your garden.

Roasted Garlic Mashed Potatoes

This elevated version of classic mashed potatoes features sweet, caramelized roasted garlic that adds incredible depth and complexity to the dish. The roasting process transforms harsh raw garlic into a mellow, nutty-sweet flavor that perfectly complements the creamy potatoes.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 1 whole head of garlic
• 2 tablespoons olive oil
• 1/2 cup warm milk or heavy cream
• 4 tablespoons unsalted butter
• Salt and white pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast for 30-40 minutes until the cloves are soft and golden brown.
2. Prepare the Potatoes: While the garlic roasts, place the potato chunks in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
3. Extract Roasted Garlic: Once the garlic is cool enough to handle, squeeze the soft, caramelized cloves out of their skins into a small bowl. Mash them into a smooth paste.
4. Mash the Potatoes: Drain the potatoes thoroughly and return them to the pot. Using a potato masher or ricer, mash until smooth and fluffy.
5. Combine Ingredients: Add the roasted garlic paste, butter, and warm milk gradually while continuing to mash. Season with salt and white pepper to taste.
6. Final Touch: Whip the mixture until creamy and light. Adjust consistency with additional milk if needed. Taste and adjust seasoning.
7. Serve: Transfer to a serving bowl, create decorative swirls on top, and garnish with fresh herbs if desired. Serve immediately while hot.

Pro Tips: For extra richness, substitute some of the milk with sour cream or cream cheese. The roasted garlic can be prepared a day ahead and stored in the refrigerator.

Sour Cream Mashed Potatoes

Ingredients:

• 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup sour cream, room temperature
• 4 tablespoons butter, softened
• 1/4 to 1/2 cup warm milk or heavy cream
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon white pepper
• 2 tablespoons fresh chives, finely chopped (optional)

Instructions:

1. Prepare the potatoes: Place the cubed potatoes in a large pot and cover with cold salted water by about 1 inch. Bring to a boil over high heat.
2. Cook the potatoes: Reduce heat to medium-high and cook for 15-20 minutes, or until the potatoes are fork-tender and easily pierced.
3. Drain thoroughly: Drain the potatoes in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate.
4. Mash the potatoes: Return potatoes to the pot or transfer to a large mixing bowl. Using a potato masher or ricer, mash until smooth and lump-free.
5. Add sour cream and butter: While the potatoes are still hot, fold in the room temperature sour cream and softened butter until well incorporated.
6. Adjust consistency: Gradually add warm milk or cream, starting with 1/4 cup, until you reach your desired creamy consistency.
7. Season: Add salt and white pepper to taste. Mix well to combine all flavors.
8. Final touches: Transfer to a serving bowl and garnish with fresh chives if desired. Serve immediately while hot.

Chef’s Tips: The sour cream should be at room temperature to prevent the mashed potatoes from becoming lumpy. The tangy flavor of sour cream adds a delightful contrast to the rich butter, creating a more complex and balanced dish.

Parmesan Mashed Potatoes

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1/2 cup unsalted butter, room temperature
• 1/2 to 3/4 cup warm whole milk or heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chives, chopped (optional)

Instructions:

1. Prepare the potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold salted water by about 1 inch. Bring to a boil over medium-high heat.
2. Cook the potatoes: Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender and easily pierced.
3. Drain thoroughly: Drain the potatoes in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate.
4. Mash the potatoes: Return potatoes to the pot or transfer to a large bowl. Using a potato masher or ricer, mash the potatoes until smooth and lump-free.
5. Add butter: Add the room temperature butter to the mashed potatoes and mix until fully incorporated and creamy.
6. Add milk gradually: Slowly add the warm milk, starting with 1/2 cup and adding more as needed to reach your desired consistency. Mix gently to maintain fluffiness.
7. Fold in Parmesan: Gently fold in the grated Parmesan cheese until evenly distributed throughout the potatoes.
8. Season: Add salt and pepper to taste, adjusting as needed.
9. Final touch: Transfer to a serving bowl and garnish with fresh chives if desired. Serve immediately while hot.

Tips:

• Use freshly grated Parmesan for the best flavor and texture
• Don’t overmix after adding the milk to keep the potatoes light and fluffy
• Serve immediately for the best texture and temperature
• Can be kept warm in a slow cooker on low heat if needed

Red Skin Mashed Potatoes

This rustic-style mashed potato recipe celebrates the natural beauty and nutrition of red-skinned potatoes by keeping the peels on for added texture and flavor.

Ingredients:

• 2 lbs red-skinned potatoes, washed and cut into chunks (keep peels on)
• 1/2 cup whole milk or heavy cream
• 4 tablespoons butter
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chives, chopped (optional)

Instructions:

1. Prepare the potatoes: Wash the red-skinned potatoes thoroughly under cold running water, scrubbing gently to remove any dirt. Cut into evenly-sized chunks (about 1-2 inches), leaving the peels on.
2. Boil the potatoes: Place the potato chunks in a large pot and cover with cold salted water by about 1 inch. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain and steam: Drain the potatoes in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate.
4. Mash the potatoes: Return the potatoes to the pot or transfer to a large mixing bowl. Using a potato masher or ricer, mash the potatoes to your desired consistency – leave some chunks for that rustic texture.
5. Add dairy and seasonings: Gradually add the warm milk and butter, mashing and stirring until well combined. Season with salt and pepper to taste.
6. Final touches: Taste and adjust seasoning as needed. Fold in fresh chives if using. The texture should be creamy but still have visible pieces of red skin throughout.
7. Serve: Transfer to a serving bowl and serve immediately while hot. Garnish with additional chives or a pat of butter if desired.

Tips: Don’t overmash the potatoes to maintain the rustic texture. The red skins add both visual appeal and extra nutrients to this comforting side dish.

With these ten exceptional mashed potatoes recipe variations in your culinary arsenal, you’ll never run out of ways to delight your taste buds and impress your guests. From the timeless comfort of classic butter mashed potatoes to the sophisticated elegance of Parmesan-infused varieties, each recipe offers its own unique charm and flavor profile. Whether you prefer the rustic appeal of red skin potatoes or the indulgent richness of loaded toppings, there’s a perfect mashed potatoes recipe here waiting to become your new family favorite. So grab your masher, choose your favorite variation, and get ready to create memorable meals that bring everyone together around the table.