Mashed Potatoes with Manchego and Olive Oil
Instead of using butter, 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."
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Brown Butter Mashed Potatoes
Chef 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.
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Mashed Potatoes with Crispy Shallots
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.
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Garlic Mashed Potatoes with Chives and Greek Yogurt
Greek yogurt is a great addition to classic garlic mashed potatoes, giving them a creamy taste and consistency without all the fat.
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Mashed Potatoes with Bacon and Mustard
This chunky mashed-potato dish is packed with tangy mustard, fresh herbs and thick-cut bacon.
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Mashed Potato Casserole with Gruyère
This dish makes a great Thanksgiving side. Try substituting sweet potatoes for the russets for another variation.
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The Cheesiest Mashed Potatoes
Chef Lee Hefter's mashed potatoes are so packed with cheese, they're almost like fondue.
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