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Mashed potatoes

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Member since 2014

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depends on recipe but most likely youll need
2 pounds of potatoes
1 cup milk
salt and pepper

1. Classic

Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

2. Chunky Red

Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.

11. Bacon

Cook 1/2 pound chopped bacon until crisp. Make Classic Mash (No. 1); replace half of the butter with 2 to 4 tablespoons bacon drippings. Fold in some bacon; sprinkle the rest on top.

12. Bacon-Cheddar

Make Bacon Mash (No. 11). Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.

13. Pancetta-Rosemary

Cook 1/4 pound diced pancetta in olive oil with 1/4 teaspoon chopped rosemary and 2 smashed garlic cloves; drain and spoon over Classic Mash (No. 1) or Chunky Red Mash (No. 2).

15. Smoky

Make Classic Mash (No. 1); mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions.

17. Crispy Garlic

Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp; drain. Drizzle the oil into Classic Mash (No. 1) or Mediterranean Mash (No. 16); top with the fried garlic.

18. Golden Saffron

Make Classic Mash (No. 1); add a pinch of saffron to the milk as it heats and steep 10 minutes. Garnish with smoked paprika.

22. Italian Cheese

Make Classic Mash (No. 1); salt lightly. Add 1/2 cup each grated Parmesan and Romano cheese.

24. Chorizo

Fry 1/2 pound crumbled chorizo until crisp; stir in 2 tablespoons paprika. Spoon, with drippings, over Classic Mash (No. 1); top with scallions.

29. Broccoli-Cheddar

Boil 1 bunch broccoli florets until tender; drain. Add to Classic Mash (No. 1) with 1/2 pound grated cheddar.

30. Rosemary-Lemon

Make Italian Cheese Mash (No. 22); top with 2 teaspoons minced rosemary mixed with the grated zest of 1 lemon.

31. Roasted Tomato

Toss 1 pint grape tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at 450 degrees, turning. Add to Classic Mash (No. 1).

32. Italian Sausage

Saute 1/2 pound crumbled sweet Italian sausage until crisp. Make Classic Mash (No. 1). Stir in 1 cup Parmesan; top with the sausage.

36. Crispy Shallot

Slowly cook 8 thinly sliced shallots in 3 tablespoons olive oil until crisp and golden; drain. Sprinkle over Classic Mash (No. 1) or Italian Cheese Mash (No. 22).

42. Sweet Potato

Roast 2 pounds sweet potatoes at 400 degrees until tender, 1 hour. Halve, then scoop out flesh. Puree with 4 tablespoons butter; add salt.

45. Prosciutto

Cook 1/2 cup diced prosciutto in olive oil until crisp, 6 minutes. Spoon over Sweet Potato Mash (No. 42).

Pairs Well With


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