27 Recipes That Take Mashed Potatoes to a Whole New Level

From the Recipe Creator: My sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. —Stephanie Bremson of Kansas City, Missouri

From the Recipe Creator: Every Irish family has its own colcannon recipe, since it's a classic potato and cabbage dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick's Day menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon

From the Recipe Creator: Creamy, cheesy and loaded with bacon, this comforting casserole immediately makes guests feel at home. —Cyndy Gerken, Naples, Florida

From the Recipe Creator: One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top.—Krista Smith Kliebensteain, Broomfield, Colorado

From the Recipe Creator: You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois

From the Recipe Creator: With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois

From the Recipe Creator: Instead of having the same mashed potatoes, spice up your mashed potatoes with onions. They are so easy to make and compliment any main dish.—Darlene Brenden, Salem, Oregon

From the Recipe Creator: For special occasions (like my husband’s birthday dinners), I mash potatoes with cream cheese, sour cream and Parmesan. It's divine comfort food. —Jo Ann Burrington, Osceola, Indiana

From the Recipe Creator: I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. —Elsa Kerschner, Kunkletown, Pennsylvania

From the Recipe Creator: Comforting and filling, these tangy potatoes will warm up any meal, especially one with a German flair. They’re a fitting accompaniment to sausages like bratwurst. —Alena Horn, Austin, Texas

From the Recipe Creator: The day I first made this, we'd invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. —Kathy Smith, Granger, Indiana

From the Recipe Creator: Whenever I serve this easy mash, the bowl is always scraped clean. Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details. —Jill Thomas, Washington, Indiana

From the Recipe Creator: Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. —Brad Moritz, Limerick, Pennsylvania

From the Recipe Creator: These creamy, tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowa

From the Recipe Creator: No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. — Michelle Medley, Dallas, Texas

From the Recipe Creator: Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. —Frieda Bliesner, McAllen, Texas

From the Recipe Creator: These mashed potatoes make a beautiful side dish for any meal. Onion, peppers and cheese add color and flavor to the potatoes. —LaDonna Reed, Ponca City, Oklahoma

From the Recipe Creator: I came up with this recipe as a way to use up leftover mashed potatoes. It's a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire

From the Recipe Creator: Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family's taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. —Ann Nolte, Tampa, Florida

From the Recipe Creator: My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico

From the Recipe Creator: If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, Missouri

From the Recipe Creator: A sweet potato added to the usual Yukon golds gives these cheesy potatoes a slightly sweet flavor and nice rich color. No one will believe they’re lighter. —Connie Boll, Chilton, Wisconsin

From the Recipe Creator: Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana

From the Recipe Creator: Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. —Anna Mayer, Fort Branch, Indiana

From the Recipe Creator: Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By not peeling the potatoes, you not only keep some nutrients, but you also save on prep time. —Ashley Levy, Columbia, Maryland

From the Recipe Creator: It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland