Best 14 Fantabulous Mashed Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Mashed potatoes are a classic dish that can be enjoyed by people of all ages. They are simple to make, yet incredibly versatile, and can be dressed up or down depending on the occasion. Whether you are looking for a quick and easy side dish for a weeknight meal or an elegant dish to serve at a special event, fantabulous mashed potatoes are the perfect choice. With just a few simple ingredients, you can create a dish that is creamy, fluffy, and full of flavor. So what are you waiting for? Let's get started!

Here are our top 14 tried and tested recipes!

MOE'S FABULOUS MASHED POTATOES



Moe's Fabulous Mashed Potatoes image

These are, hands down, the best mashed potatoes I have ever had -- and so very easy to make. You can also use soy milk and non-dairy butter for vegans. I make a side batch vegan-style for my brother and his friends, and they say it tastes great.

Provided by Morgan

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 6

1 pound Yukon Gold potatoes, peeled and quartered
½ cup whole milk
¼ cup butter, cut into pieces
1 pinch ground nutmeg
kosher salt to taste
ground white pepper to taste

Steps:

  • Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, and place the potatoes in a large bowl.
  • Bring the milk to a boil in a small saucepan over low-medium heat.
  • Whip the potatoes with an electric mixer until smooth; pour the boiling milk over the potatoes, and add butter, nutmeg, salt, and white pepper. Whip on Medium speed until light and fluffy.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 22.1 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 8 g, Sodium 200.8 mg, Sugar 1.5 g

"MOCK" GARLIC MASHED POTATOES



Puree cauliflower instead of actual potatoes for a "Mock" Garlic Mashed Potatoes recipe from Food Network to get the same creamy comfort without the carbs.

Provided by Food Network

Categories     side-dish

Time 21m

Yield 4 servings

Number Of Ingredients 8

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Steps:

  • Set a stockpot of water to boil over high heat.
  • Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
  • In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
  • Garnish with chives, and serve hot with pats of butter.

Nutrition Facts : Calories 149 calorie, Fat 11.5 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 170 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Provided by Alton Brown

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds Yukon gold potatoes
1/2 cup heavy cream
4 ounces unsalted butter, cut into pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.
  • Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.

THE BEST MASHED POTATOES!



The BEST Mashed Potatoes! image

These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. See notes above for tips and possible recipe variations. And also, feel free to halve this recipe if you would like to make a smaller batch.

Provided by Ali

Time 45m

Number Of Ingredients 7

5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
2 large cloves garlic, minced
fine sea salt
6 tablespoons butter
1 cup whole milk
4 ounces cream cheese, room temperature
toppings: chopped fresh chives or green onions, freshly-cracked black pepper

Steps:

  • Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
  • Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
  • Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
  • After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
  • Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
  • Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
  • One final time, taste the potatoes and season with extra salt if needed.
  • Then serve warm, garnished with any extra toppings that you might like, and enjoy!

SKIN-ON SAVORY MASHED POTATOES



Skin-on Savory Mashed Potatoes image

This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.

Provided by Moonharehayashi

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Yield 8

Number Of Ingredients 7

2 pounds unpeeled potatoes, cubed
½ cup butter
¼ cup milk
2 tablespoons sour cream
2 teaspoons chopped garlic
2 teaspoons dried basil
salt and pepper to taste

Steps:

  • Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
  • Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 20.8 g, Cholesterol 32.7 mg, Fat 12.5 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 142.2 mg, Sugar 1.3 g

CLASSIC MASHED POTATOES



Classic Mashed Potatoes image

Provided by Ina Garten

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds boiling potatoes, such as Yukon Gold
Kosher salt
1 1/2 cups whole milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

Steps:

  • Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
  • Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
  • Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.

FABULOUS COLCANNON (MASHED POTATOES AND CABBAGE)



Fabulous Colcannon (Mashed Potatoes and Cabbage) image

This is not the traditional colcannon, a mashed potato and cabbage dish from Ireland. I have spiced it up and put my own spin on it, but it is WONDERFUL comfort food. Cheap and easy. I top it with cheese and serve as a main dish.

Provided by Ashley Robinson

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

3 pounds potatoes, peeled and cut into chunks
¼ cup milk
2 tablespoons mayonnaise
¼ cup unsalted butter
4 slices bacon, chopped
1 onion, diced
1 clove garlic, minced
¼ teaspoon cayenne pepper
½ head cabbage, sliced into thin strips
½ cup water
salt and ground black pepper to taste
2 cups fully cooked ham, cut into bite-size pieces

Steps:

  • Place potatoes into a large pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and transfer to a large mixing bowl.
  • Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth.
  • Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
  • Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
  • Stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. Season with salt and black pepper.
  • Fold cabbage mixture into mashed potatoes.
  • Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
  • Stir cooked ham into mashed potato and cabbage mixture until combined.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 36 g, Cholesterol 41 mg, Fat 17 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 7.1 g, Sodium 585.4 mg, Sugar 4.7 g

ULTIMATE MASHED POTATOES RECIPE BY TASTY



Ultimate Mashed Potatoes Recipe by Tasty image

Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 8

2 lb yukon gold potato
½ cup whole milk
½ cup heavy cream
8 cloves garlic, crushed
½ cup unsalted butter, cubed, cold
2 teaspoons kosher salt
freshly ground black pepper, to taste
chive, finely chopped, for serving

Steps:

  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
  • Cut the potatoes into 1-inch (2 cm) cubes.
  • Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
  • In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
  • Remove the pot from the heat and strain the cream through a fine mesh sieve.
  • Drain the potatoes in a colander and transfer back to the pot.
  • Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the cubed cold butter and salt. Stir to combine.
  • Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
  • Top with freshly ground black pepper and sprinkle with chives and serve.
  • Enjoy!

Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams

FANTABULOUS ITALIAN POTATO SALAD



Fantabulous Italian Potato Salad image

This potato salad is a creation of mine, and I'm not sure if it's "authentic", but it uses classic mediterranean ingredients - it's on the menu at the Italian restaurant where I'm a chef. Enjoy!!!! 2 tsp might seem like a lot of salt, but it's not - you'd be suprised how much salt you need when cooking with potatoes.

Provided by Gohogsgirl

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs red potatoes, quartered
1/3 cup capers, rinsed and drained
1/2 cup kalamata olive (pitted)
3 tablespoons basil, chopped
3 tablespoons Italian parsley, chopped
1 tablespoon mint, chopped
1 teaspoon dried oregano
1 lemon, juice of
4 tablespoons red wine vinegar
8 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Place potatoes in pot and cover with water.
  • Bring to a boil and let cook about 20 minutes or until tender. Drain well.
  • Combine herbs, lemon juice, vinegar, salt, and pepper. Whisk in olive oil till well combined.
  • Pour dressing over still warm potatoes, and GENTLY combine.
  • Chill till ready to serve. Serve SAME DAY.

Nutrition Facts : Calories 215.3, Fat 14.6, SaturatedFat 2, Sodium 832.6, Carbohydrate 19.7, Fiber 2.6, Sugar 1.3, Protein 2.5

LINDA'S FANTABULOUS BAKED POTATOES



Linda's Fantabulous Baked Potatoes image

You have to try these potatoes to see how good they are. Don't rub them with butter or oil or salt before cooking. Don't wrap them with foil and keep the temperature of the oven high. Yummmmmmy!

Provided by Secret Agent

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 4

4 potatoes, very large Idaho Bakers uniform in size
1 cup sour cream (optional)
4 tablespoons unsalted butter (optional)
1 tablespoon chives, snipped (optional)

Steps:

  • Preheat oven to 500 degrees. Yep, 500.
  • Scrub potatoes well, dry them, and prick with a fork all over. Bake for one hour. Yep, 1 hour.
  • Carefully cut potatoes open - they will be steamy and fluffy so be careful. Add optional toppings and enjoy the best baked potato you ever had!

Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3

FONTINA MASHED POTATOES, RICH AND DELICIOUS



Fontina Mashed Potatoes, Rich and Delicious image

I was going to make scalloped potatoes, and had a last minute change, so I took the ingredients and used them in my mashed potatoes. Oh My, they turned out quite delicious and decadent. Not your ordinary Mashed Potatoes... totally worth the extra steps!

Provided by CHRISSYG

Categories     < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

5 lbs potatoes, peeled cubed evenly
water
1 tablespoon kosher salt
6 ounces Fontina cheese, Grated
3/4 cup half-and-half
2 garlic cloves, cracked
4 -6 ounces mascarpone cheese
4 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons chives, snipped
salt and pepper

Steps:

  • Put your fontina in the freezer, this will make it easier to grate later.
  • Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
  • Bring to a simmer and cook until potatoes are tender.
  • Drain and mash the way you prefer (I like a ricer)
  • Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
  • Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
  • Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
  • Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
  • Just prior to serving, stir in chives.

GOLDEN MASHED POTATOES



Golden Mashed Potatoes image

These awesome golden mashed potatoes with the unique flavor of Asiago cheese, garlic, and oregano are always a hit at the holidays or for potlucks. Using nonfat milk and whipped butter reduces the fat and calories in these mashed potatoes but keeps the flavor. The Asiago, garlic, and oregano takes the flavor of these mashed potatoes over the top.

Provided by Occasional Cooker

Time 35m

Yield 4

Number Of Ingredients 6

4 medium Yukon Gold potatoes, peeled and quartered
½ cup nonfat milk
3 tablespoons whipped butter
1 tablespoon minced garlic
½ teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
  • Mash potatoes with a potato masher. Add milk, butter, garlic, oregano, salt, and pepper; whisk until combined.

Nutrition Facts : Calories 159 calories, Carbohydrate 23.8 g, Cholesterol 16.1 mg, Fat 5.9 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 78.6 mg, Sugar 1.5 g

FLUFFY MASHED POTATOES



Fluffy Mashed Potatoes image

For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They're the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.

Provided by Genevieve Ko

Categories     side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

3 pounds russet potatoes
1 cup whole milk, plus more as needed
1/2 cup cold salted butter, cut into pats
Salt
Freshly ground white or black pepper
1/4 cup heavy cream, plus more as needed (optional)

Steps:

  • Prepare a steamer: Arrange an insert or basket (or a large colander, if you have neither) in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
  • Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
  • Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
  • Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don't want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you'd like.
  • Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you'd like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.

FANTABULOUS MASHED POTATOES!



Fantabulous Mashed Potatoes! image

Make and share this Fantabulous Mashed Potatoes! recipe from Food.com.

Provided by LDS Chef Ashlie

Categories     < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 4

1/3 cup Miracle Whip
1/3 cup milk
5 peeled thinly sliced potatoes
salt and pepper

Steps:

  • Peel, slice, clean, boil and mash your potatoes.
  • Add Miracle Whip and milk; salt and pepper to taste.

Nutrition Facts : Calories 290.7, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.8, Sodium 34.6, Carbohydrate 63.3, Fiber 7.8, Sugar 2.8, Protein 8.1

Tips:

  • For creamy mashed potatoes, use a potato ricer or food mill to get a smooth, lump-free texture.
  • Don't overcook the potatoes, as they will become gluey.
  • Use a variety of potatoes for different flavors and textures. For example, Yukon Gold potatoes are creamy and smooth, while Russet potatoes are more starchy and fluffy.
  • Add flavorings such as butter, milk, cream, sour cream, garlic, herbs, and spices to taste.
  • For a cheesy mashed potato casserole, top the potatoes with shredded cheese and bake until melted and bubbly.
  • For crispy mashed potato cakes, form the potatoes into patties and pan-fry until golden brown.
  • Mashed potatoes can also be used as a filling for pierogies, dumplings, and other dishes.

Conclusion:

Mashed potatoes are a versatile and delicious dish that can be enjoyed in many different ways. Whether you like them creamy and smooth, or cheesy and crispy, there is a mashed potato recipe out there for everyone. So experiment with different flavors and textures until you find your perfect mashed potato recipe.

Related Topics