More than ever, it’s definitely mashed potato season. With the influx of holidays and need for comforting, hearty dishes, we have mashed potatoes pretty much constantly on our minds. Not only is at a simple dish to make in large quantities, it’s also a delicious crowd pleaser that goes with almost everything (although we have had mashed potato pizza, so maybe it goes with literally everything). So, to welcome the start of the many weeks of mashed potato celebration ahead, we’ve put together some of our favorite ways to spice up the classic. We’re starting with our foolproof Plated cookbook recipe, which will quickly become your go-to.
3 pounds Yukon Gold Potatoes
1.5 cups whole milk
8 tablespoons (1 stick) unsalted butter
Freshly ground black pepper
1. Peel the potatoes and cut into 1-inch pieces. Place in a large pot with cold water to cover and bring to a boil over high heat. When the water comes to a boil, add a generous pinch of salt and boil until the potatoes are tender, about 12 minutes. Drain the potatoes, then pass through a ricer or food mill.
2. In a medium sauté pan, heat the milk and butter over medium heat. Simmer until the butter is melted and the milk is warm. Reduce to the lowest possible heat. Add the potatoes and stir to combine. Taste and add salt and pepper as needed.
Make it cheesy
The only thing better than mashed potato? Cheesy mashed potato! We love melting our favorite fromages into this dish, making for an even more flavorful side. For a more intense flavor, consider adding a sprinkle of two of our favorite European cheeses to your potatoes: Pecorino and Gruyère. Or, if you’re going for a more classic American flavor profile, stick to Cheddar and Monterey. We recommend shredding or grating both, then folding them in the hot mashed potatoes, then placing a lid on top so the cheese can melt fully!
Pecorino and Gruyère or Cheddar and Monterey
Make it herby
We love the way mashed potatoes really make other ingredients shine through. Herbs are a terrific ingredient to throw into a pot of mash, whether you go for a refreshing combo of parsley and basil or a deeper, aromatic herb like chives. Ramp up the chive flavor even more with some minced garlic thrown in as well. For the more delicate herbs like basil, we recommend chopping and adding in at the end so that they don’t wilt too much in the hot potatoes. Chives and parsley are hardier and can be added in earlier. With garlic, a little goes a long way, and we recommend lightly sautéeing it, or, at the very least, mincing it very finely before adding it in so that you don’t end up with a mouthful of raw garlic
Garlic and Chive or Basil and Parsley
Make it loaded
As you probably already know, we can never resist a mashup—this double potato bonanza is a great way to enjoy all of your favorite potato dishes in one! Top mashed potatoes with chopped crispy bacon, a dollop of sour cream, and sprinkling of sliced scallions. If you want the full experience, a little cheddar on top is never, ever, a bad thing
Make it spicy
We love mashed potatoes for their rich creaminess, and because they manage to stand up to spice really well. Add a little chipotle powder or chopped up chilies for a hit of Southwestern heat, or stir in some horseradish for a zingy punch of intensity
Ingredients (choose one):
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