Mashed potatoes are a classic side. They’re comforting, they’re delicious, and they can be classic OR dressed to the nines.

If you’re making steak for date night or maybe even just a simple air fryer chicken breast, mashed potatoes are the answer. Start off by mastering perfect mash, then try these five variations to take your mash over the top.

Once you master pure mashed potatoes, it’s time to make the best mashed potatoes. These are my five best potato mix-ins and flavors. These are fancy mashed potatoes. They are over the top goodness, flavor packed, and will elevate any mashed potato to the best mashed potato it can be.

instant pot mashed potatoes | www.iamafoodblog.com

What kind of potatoes for mashed potatoes?

There are only two kinds of potatoes that are perfect for mashed potatoes: Yukon golds (my absolute favorite) and Russets.

Yukon golds: dense, buttery, rich, more potato flavor

Yukon golds are perfect for mashing because they’re starchy, beautifully yellow, and have a rich buttery potato taste. They’re also a more dense potato with a thin skin, and when you use them, you get a more luxurious mash.

Russets: light, delicate, fluffy, mild potato flavor

Russets (or Idaho) potatoes are those big potatoes with the dusty skin that most people use for baked potatoes. These are also excellent for mashed: fluffy, dry, and starchy, when cooked right. Russets are the more mild potato of the two potatoes I recommend and if you’re a fan of lighter potatoes, they make a mash with a more delicate texture.

mashing potatoes with a sieve | www.iamafoodblog.com

How to make super smooth and creamy mashed potatoes

  1. Scrub and peel (or leave the skins on if you’re into that) the potatoes and cut into even pieces.
  2. Place the potatoes in a large pot of water and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat.
  3. Turn the heat down to medium-high once the potatoes hit a rapid boil, making sure that the potatoes are still at a simmer. Cook until fork tender.
  4. Drain the potatoes. Use a slotted spoon or colander and drain the potatoes well.
  5. Mash! Push the potatoes through a fine mesh sieve for the smoothest, fluffiest potatoes you’ll ever eat.
  6. Stir in the butter and milk. Add the butter and milk, gently stirring until the potatoes reach your desired consistency. Taste and season generously.
  7. Enjoy!

Pesto Mashed Potatoes

There’s a pesto pasta dish from Liguria in Northern Italy that is fantastic. The fresh basil, toasty pine nuts, garlic, extra virgin olive oil, and nutty, umami filled Parmesan go perfectly with potatoes. It’s not much of a stretch to think of pesto and mashed potatoes and truly, they are a match made in heaven. Creamy, smooth mashed potatoes with flecks of green, grassy basil ribboned throughout is both a feast for the eyes and your tastebuds. It’s a super easy addition to your classic mash and makes it so incredibly flavorful. You can make your own pesto or use store bought, either way, these pesto potatoes are a winner.

mashed potatoes recipe | www.iamafoodblog.com

Pesto Mashed Potatoes

Pesto and mashed potatoes are truly a match made in heaven.
Serves 4
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 medium Yukon gold potatoes peeled and quartered, ~2 lbs
  • 1/4 cup unsalted butter
  • 1/2 cup whole milk
  • 1 cup pesto

Instructions

  • Place the potatoes in a large pot and cover with cold water by 1-2 inches. Add a large pinch of salt and bring to a boil over high heat then reduce the heat so the potatoes are simmering. Cook for 15-20 minutes or until fork tender. Drain well.
    boiling potatoes | www.iamafoodblog.com
  • Mash or push the potatoes through a ricer or sieve back into the pot.
    mashing potatoes with a sieve | www.iamafoodblog.com
  • Place the pot over low heat and stir in the butter, whole milk, and half of the pesto until smooth. Taste and season with salt and freshly ground pepper.
  • Before serving, make a divot in the middle of the potatoes and add the remaining pesto on top. Alternatively, swirl the pesto into the potatoes, creating pesto ribbons throughout.

Estimated Nutrition

Nutrition Facts
Pesto Mashed Potatoes
Amount Per Serving
Calories 415 Calories from Fat 347
% Daily Value*
Fat 38.5g59%
Saturated Fat 12.9g81%
Cholesterol 49mg16%
Sodium 394mg17%
Potassium 202mg6%
Carbohydrates 11.4g4%
Fiber 2g8%
Sugar 6.1g7%
Protein 7.6g15%
* Percent Daily Values are based on a 2000 calorie diet.

Cacio e Pepe

If you love cacio e pepe you’ll love these cheesy, peppery mashed potatoes. They key is to toast freshly ground black peppercorns in butter so they bloom and flavor the butter with a light floral pepperiness. Pepper and pecorino go together perfectly with creamy mashed potatoes – it’s heaven.

mashed potatoes recipe | www.iamafoodblog.com

Cacio e Pepe Mashed Potatoes

If you love cacio e pepe pasta you’ll love these cheesy, peppery mashed potatoes
Serves 4
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 medium Yukon gold potatoes peeled and quartered, ~2 lbs
  • 1/4 cup unsalted butter
  • 2 tsp freshly cracked black pepper
  • 1/2 cup whole milk
  • 1/2 cup pecorino grated, plus extra to serve

Instructions

  • Place the potatoes in a large pot and cover with cold water by 1-2 inches. Add a large pinch of salt and bring to a boil over high heat then reduce the heat so the potatoes are simmering. Cook for 15-20 minutes or until fork tender. Drain well.
    boiling potatoes | www.iamafoodblog.com
  • Mash or push the potatoes through a ricer or sieve back into the pot.
    mashing potatoes with a sieve | www.iamafoodblog.com
  • Using the pot that you cooked the potatoes in, gently melt the butter over low heat. Add the freshly cracked black pepper and stir, letting it toast slightly. Stir in the milk, potatoes, and pecorino until smooth. Taste and season with salt and pepper. Serve with extra grated pecorino on top.
    mashed potatoes | www.iamafoodblog.com

Estimated Nutrition

Nutrition Facts
Cacio e Pepe Mashed Potatoes
Amount Per Serving
Calories 223 Calories from Fat 149
% Daily Value*
Fat 16.5g25%
Saturated Fat 9.9g62%
Cholesterol 44mg15%
Sodium 254mg11%
Potassium 370mg11%
Carbohydrates 14.1g5%
Fiber 2.3g10%
Sugar 2.6g3%
Protein 6.2g12%
* Percent Daily Values are based on a 2000 calorie diet.

Spicy Chili Crisp

This is probably the easiest and most tasty mashed potato glow up. If you’re a spice lover and find that potatoes are too bland, spicy chili crisp mash is for you. They’ll add zing to any main.

mashed potatoes recipe | www.iamafoodblog.com

Spicy Chili Crisp Mashed Potatoes

If you’re a spice lover, spicy chili crisp mash is for you
Serves 4
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 medium Yukon gold potatoes peeled and quartered, ~2 lbs
  • 1/4 cup unsalted butter
  • 1/2 cup whole milk
  • 1/4 cup chili crisp

Instructions

  • Place the potatoes in a large pot and cover with cold water by 1-2 inches. Add a large pinch of salt and bring to a boil over high heat then reduce the heat so the potatoes are simmering. Cook for 15-20 minutes or until fork tender. Drain well.
    boiling potatoes | www.iamafoodblog.com
  • Mash or push the potatoes through a ricer or sieve back into the pot.
    mashing potatoes with a sieve | www.iamafoodblog.com
  • Place the pot over low heat and stir in the butter, and whole milk, until smooth. Taste and season with salt and freshly ground pepper.
    mashed potatoes | www.iamafoodblog.com
  • Before serving, make a divot in the middle of the potatoes and add the chili crisp on top. Alternatively, swirl the chili crisp into the potatoes, creating spicy ribbons throughout.

Estimated Nutrition

Nutrition Facts
Spicy Chili Crisp Mashed Potatoes
Amount Per Serving
Calories 260 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9.4g59%
Cholesterol 34mg11%
Sodium 14mg1%
Potassium 357mg10%
Carbohydrates 13.4g4%
Fiber 2g8%
Sugar 2.6g3%
Protein 2.1g4%
* Percent Daily Values are based on a 2000 calorie diet.

Nori Brown Butter

The deliciousness of nutty brown butter combined with the salty umami flavors of roasted nori cannot be beat. This is a winning combination of flavors, especially when paired with the smooth creaminess of mashed potatoes.

mashed potatoes recipe | www.iamafoodblog.com

Nori Brown Butter Mashed Potatoes

Nutty brown butter combined with salty umami roasted nori
Serves 4
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 medium Yukon gold potatoes peeled and quartered, ~2 lbs
  • 6 tbsp unsalted butter
  • 2 sheets nori
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tsp sugar
  • 1/2 cup whole milk

Instructions

  • Place the potatoes in a large pot and cover with cold water by 1-2 inches. Add a large pinch of salt and bring to a boil over high heat then reduce the heat so the potatoes are simmering. Cook for 15-20 minutes or until fork tender. Drain well.
    boiling potatoes | www.iamafoodblog.com
  • While the potatoes are cooking, lightly toast the nori using tongs and holding it 1-2 inches above the stove burner. Pulse the cooled nori in a spice grinder until very small or use a blender to blend until the seaweed turns into a powder.
  • Make the brown butter by melting the butter in a small pan over medium low heat. The butter will start to sputter and turn foamy. Once it turns a deep golden yellow and smells toasty, remove it from the heat and stir in the nori, rice vinegar, soy sauce, mirin, and sugar.
    how to brown butter | www.iamafoodblog.com
  • Mash or push the potatoes through a ricer or sieve back into the pot. Place the pot over low heat and stir in the nori brown butter and milk until smooth. Taste and season with salt and pepper, if needed.
    mashed potatoes | www.iamafoodblog.com

Estimated Nutrition

Nutrition Facts
Nori Brown Butter Mashed Potatoes
Amount Per Serving
Calories 178 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8.6g54%
Cholesterol 33mg11%
Sodium 531mg23%
Potassium 261mg7%
Carbohydrates 13.5g5%
Fiber 1.6g7%
Sugar 6.2g7%
Protein 2.5g5%
* Percent Daily Values are based on a 2000 calorie diet.

Garlic Gruyere Aligot

This is a classic French inspired take on aligot potatoes: a super cheesy, rich fondue like potato dish. These potatoes are incredibly creamy and full of a mix of smoky gruyere and stretchy, melty mozzarella. The potatoes become a melty, stretchy mix between mashed potatoes and fondue. Seriously good.

mashed potatoes recipe | www.iamafoodblog.com

Garlic Gruyere Aligot Potatoes

A super cheesy, rich fondue like mashed potato dish
Serves 4
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 medium Yukon gold potatoes peeled and quartered, ~2 lbs
  • 4 cloves garlic minced
  • 6 tbsp unsalted butter
  • 1 cup heavy cream
  • 12 oz Gruyère cheese shredded
  • 12 oz fresh mozzarella

Instructions

  • Place the potatoes in a large pot and cover with cold water by 1-2 inches. Add a large pinch of salt and bring to a boil over high heat then reduce the heat so the potatoes are simmering. Cook for 15-20 minutes or until fork tender. Drain well.
    boiling potatoes | www.iamafoodblog.com
  • Mash or push the potatoes through a ricer or sieve back into the pot.
    mashing potatoes with a sieve | www.iamafoodblog.com
  • Place the pot over low heat and stir in the garlic, butter, cream, and half of the cheese. Once the cheese melts, stir in the remaining cheese until the potatoes stretch like melted mozzarella. Taste and season with salt and freshly cracked pepper.
    mashed potatoes | www.iamafoodblog.com

Estimated Nutrition

Nutrition Facts
Garlic Gruyere Aligot Potatoes
Amount Per Serving
Calories 874 Calories from Fat 658
% Daily Value*
Fat 73.1g112%
Saturated Fat 35g219%
Cholesterol 239mg80%
Sodium 357mg16%
Potassium 258mg7%
Carbohydrates 11.1g4%
Fiber 1.1g5%
Sugar 0.9g1%
Protein 41.6g83%
* Percent Daily Values are based on a 2000 calorie diet.

Potato on, frens!
-steph

Comments

  1. Sabrina says:

    thank you for all of these, cacio e pepe looks really good, love the idea of those flavors and if I had my choice I’d make them as sweet potatoes, but regular potatoes work too!

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