Holiday Mashed Potato Recipes

Classic mashed sweet potatoes are made even sweeter with a touch of brown sugar and maple syrup, then given a dose of creaminess with a generous dollop of Greek yogurt.

F&W’s Justin Chapple likes mixing canned pumpkin puree into his silky, buttery mashed potatoes for extra color and great flavor.

Chef Lee Hefter's mashed potatoes are so packed with cheese, they're almost like fondue.

No need to peel potatoes. Leaving the skin on these potatoes gives this fluffy, creamy dish a nice added crunch alongside thinly sliced scallions.

Plus: Ultimate Thanksgiving Guide

Delicious, Quick Side Dishes

This dairy-rich, luxe recipe calls for heavy cream and cheese.

New York chef Gerry Hayden contributed this side dish to the holiday meal. Everybody fell for the combination of creamy pureed potato and fragrant vanilla.

These potatoes from Thomas Keller’s restaurant Ad Hoc have a wonderfully fluffy texture because they’re passed through a ricer or food mill to make them especially airy. But they’re also nicely rich, thanks to generous amounts of butter and heavy cream.

These mashed sweet potatoes are topped with Gruyère then baked so that the cheese forms a nutty-flavored crust.

Instead of using butter, chef José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: “Add the olive oil slowly to the potatoes because if you dump it in all at once, you’ll get streaks of oil.”

“Most people are afraid of soufflés because they think soufflés are so delicate,” says Mike Davis. The starchy potatoes here, however, prevent this fluffy soufflé from falling. If you plan to serve this recipe with the Syrah-Braised Lamb Shoulder, prepare it through Step 2 while the lamb cooks, then bake it as soon as the lamb comes out of the oven.

This dish is a French take on an American classic. You can serve it without the molasses sauce for a lighter and less sweet version.

These simple mashed potatoes are made with a touch of garlic for a supersavory flavor everyone will relish in.

Plus: More Vegetable Recipes and Tips

More Delicious Potato Dishes

For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.

Michael Symon’s four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Reserve a little browned butter to drizzle on the potatoes just before serving.

For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.