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From Mashed to Fried: 11 Perfect Potato Recipes You Need

From Mashed to Fried: 11 Perfect Potato Recipes You Need



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Let’s talk potatoes. They are by far Americans’ favorite vegetable, and why not? They go with nearly every protein imaginable, are filling on their own, and can be cooked using practically every method out there. Just throw this starchy favorite in some boiling water for a quick weeknight side or deep-fry until crisped and brown for the most sinfully delicious treat around.

Click here for the 12 perfect potato recipes slideshow.

Potatoes are harvested throughout July and August, but can even be grown during the winter in warmer climates, which may account for their widespread availability and consumption. Whether you find yourself on the hunt for the best potato skin recipe or need some inspiration to get out of your baked potato rut, The Daily Meal has 12 perfect potato recipes just for you.

Potatoes don’t have to be boring, in fact, try one of these perfect potato recipes to astound your friends at you next potluck or dinner party with your potato cooking skills. With so many recipes to try, you will never be bored with potatoes again.

This mostly inexpensive vegetable comes in many sizes and types, with more than 100 varieties grown in the United States alone. Potatoes are divided into five variety types: white, red, russets, yellows, and blues. Pick starchy russet potatoes for rosti recipes and over-the-top French fries, use Yukon golds for golden mashed potatoes, and snatch up purple potatoes for a colorful roast.

If you find yourself with a pound of potatoes and no ideas, look no further — we have rounded up our favorite potato recipes to show off this versatile vegetable. From mashed to fried, we have a recipe just for you.


This classic French potato dish just looks fancy. Piped into little mounds using a fluted pastry tip, these potatoes are as delicious as they are beautiful with rich cream, nutmeg, and a hint of heat from the cracked black pepper.

For the Duchess Potatoes recipe, click here.


For the perfect French fry that is both crisp and fluffy, use the double fry technique. Once your fries come out of the fryer, simply add you favorite sauce, like this recipe for a quick and easy ketchup you can make in your slow cooker.

For the French Fries recipe, click here.


Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.


50 Mashed Potato Recipes

Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.

Related To:

Tangy Mashed Potatoes (No. 3)

Tangy Mashed Potatoes (No. 3)

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.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk top with fresh dill.

4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree swirl into Classic Mash (No. 1).

5. Low-Fat
Make Chunky Red Mash (No. 2) replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle
Make Classic Mash (No. 1) add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

Orange-Fennel Mashed Potatoes

8. Orange-Fennel
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex
Make Chunky Red Mash (No. 2) add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce
Make Classic Mash (No. 1) top with applesauce and sprinkle with grated nutmeg.

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.

Bacon-Cheddar Mashed Potatoes

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).

14. Horseradish-Chive
Make Classic Mash (No. 1) use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

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

16. Mediterranean
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

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.

19. Pesto
Make Chunky Red Mash (No. 2) stir in 1/2 cup pesto. Garnish with pine nuts.

20. Hummus
Make Classic Mash (No. 1) stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

21. Fennel
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1) top with the fennel and fennel oil.

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


50 Mashed Potato Recipes

Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.

Related To:

Tangy Mashed Potatoes (No. 3)

Tangy Mashed Potatoes (No. 3)

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.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk top with fresh dill.

4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree swirl into Classic Mash (No. 1).

5. Low-Fat
Make Chunky Red Mash (No. 2) replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle
Make Classic Mash (No. 1) add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

Orange-Fennel Mashed Potatoes

8. Orange-Fennel
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex
Make Chunky Red Mash (No. 2) add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce
Make Classic Mash (No. 1) top with applesauce and sprinkle with grated nutmeg.

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.

Bacon-Cheddar Mashed Potatoes

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).

14. Horseradish-Chive
Make Classic Mash (No. 1) use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

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

16. Mediterranean
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

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.

19. Pesto
Make Chunky Red Mash (No. 2) stir in 1/2 cup pesto. Garnish with pine nuts.

20. Hummus
Make Classic Mash (No. 1) stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

21. Fennel
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1) top with the fennel and fennel oil.

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


50 Mashed Potato Recipes

Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.

Related To:

Tangy Mashed Potatoes (No. 3)

Tangy Mashed Potatoes (No. 3)

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.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk top with fresh dill.

4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree swirl into Classic Mash (No. 1).

5. Low-Fat
Make Chunky Red Mash (No. 2) replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle
Make Classic Mash (No. 1) add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

Orange-Fennel Mashed Potatoes

8. Orange-Fennel
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex
Make Chunky Red Mash (No. 2) add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce
Make Classic Mash (No. 1) top with applesauce and sprinkle with grated nutmeg.

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.

Bacon-Cheddar Mashed Potatoes

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).

14. Horseradish-Chive
Make Classic Mash (No. 1) use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

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

16. Mediterranean
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

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.

19. Pesto
Make Chunky Red Mash (No. 2) stir in 1/2 cup pesto. Garnish with pine nuts.

20. Hummus
Make Classic Mash (No. 1) stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

21. Fennel
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1) top with the fennel and fennel oil.

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


50 Mashed Potato Recipes

Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.

Related To:

Tangy Mashed Potatoes (No. 3)

Tangy Mashed Potatoes (No. 3)

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.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk top with fresh dill.

4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree swirl into Classic Mash (No. 1).

5. Low-Fat
Make Chunky Red Mash (No. 2) replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle
Make Classic Mash (No. 1) add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

Orange-Fennel Mashed Potatoes

8. Orange-Fennel
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex
Make Chunky Red Mash (No. 2) add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce
Make Classic Mash (No. 1) top with applesauce and sprinkle with grated nutmeg.

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.

Bacon-Cheddar Mashed Potatoes

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).

14. Horseradish-Chive
Make Classic Mash (No. 1) use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

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

16. Mediterranean
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

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.

19. Pesto
Make Chunky Red Mash (No. 2) stir in 1/2 cup pesto. Garnish with pine nuts.

20. Hummus
Make Classic Mash (No. 1) stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

21. Fennel
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1) top with the fennel and fennel oil.

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


50 Mashed Potato Recipes

Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.

Related To:

Tangy Mashed Potatoes (No. 3)

Tangy Mashed Potatoes (No. 3)

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.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk top with fresh dill.

4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree swirl into Classic Mash (No. 1).

5. Low-Fat
Make Chunky Red Mash (No. 2) replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle
Make Classic Mash (No. 1) add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

Orange-Fennel Mashed Potatoes

8. Orange-Fennel
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex
Make Chunky Red Mash (No. 2) add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce
Make Classic Mash (No. 1) top with applesauce and sprinkle with grated nutmeg.

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.

Bacon-Cheddar Mashed Potatoes

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).

14. Horseradish-Chive
Make Classic Mash (No. 1) use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

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

16. Mediterranean
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

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.

19. Pesto
Make Chunky Red Mash (No. 2) stir in 1/2 cup pesto. Garnish with pine nuts.

20. Hummus
Make Classic Mash (No. 1) stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

21. Fennel
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1) top with the fennel and fennel oil.

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


50 Mashed Potato Recipes

Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.

Related To:

Tangy Mashed Potatoes (No. 3)

Tangy Mashed Potatoes (No. 3)

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.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk top with fresh dill.

4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree swirl into Classic Mash (No. 1).

5. Low-Fat
Make Chunky Red Mash (No. 2) replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle
Make Classic Mash (No. 1) add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

Orange-Fennel Mashed Potatoes

8. Orange-Fennel
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex
Make Chunky Red Mash (No. 2) add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce
Make Classic Mash (No. 1) top with applesauce and sprinkle with grated nutmeg.

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.

Bacon-Cheddar Mashed Potatoes

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).

14. Horseradish-Chive
Make Classic Mash (No. 1) use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

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

16. Mediterranean
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

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.

19. Pesto
Make Chunky Red Mash (No. 2) stir in 1/2 cup pesto. Garnish with pine nuts.

20. Hummus
Make Classic Mash (No. 1) stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

21. Fennel
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1) top with the fennel and fennel oil.

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


50 Mashed Potato Recipes

Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.

Related To:

Tangy Mashed Potatoes (No. 3)

Tangy Mashed Potatoes (No. 3)

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.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk top with fresh dill.

4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree swirl into Classic Mash (No. 1).

5. Low-Fat
Make Chunky Red Mash (No. 2) replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle
Make Classic Mash (No. 1) add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

Orange-Fennel Mashed Potatoes

8. Orange-Fennel
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex
Make Chunky Red Mash (No. 2) add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce
Make Classic Mash (No. 1) top with applesauce and sprinkle with grated nutmeg.

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.

Bacon-Cheddar Mashed Potatoes

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).

14. Horseradish-Chive
Make Classic Mash (No. 1) use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

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

16. Mediterranean
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

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.

19. Pesto
Make Chunky Red Mash (No. 2) stir in 1/2 cup pesto. Garnish with pine nuts.

20. Hummus
Make Classic Mash (No. 1) stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

21. Fennel
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1) top with the fennel and fennel oil.

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


50 Mashed Potato Recipes

Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.

Related To:

Tangy Mashed Potatoes (No. 3)

Tangy Mashed Potatoes (No. 3)

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.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk top with fresh dill.

4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree swirl into Classic Mash (No. 1).

5. Low-Fat
Make Chunky Red Mash (No. 2) replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle
Make Classic Mash (No. 1) add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

Orange-Fennel Mashed Potatoes

8. Orange-Fennel
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex
Make Chunky Red Mash (No. 2) add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce
Make Classic Mash (No. 1) top with applesauce and sprinkle with grated nutmeg.

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.

Bacon-Cheddar Mashed Potatoes

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).

14. Horseradish-Chive
Make Classic Mash (No. 1) use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

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

16. Mediterranean
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

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.

19. Pesto
Make Chunky Red Mash (No. 2) stir in 1/2 cup pesto. Garnish with pine nuts.

20. Hummus
Make Classic Mash (No. 1) stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

21. Fennel
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1) top with the fennel and fennel oil.

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


50 Mashed Potato Recipes

Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.

Related To:

Tangy Mashed Potatoes (No. 3)

Tangy Mashed Potatoes (No. 3)

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.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk top with fresh dill.

4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree swirl into Classic Mash (No. 1).

5. Low-Fat
Make Chunky Red Mash (No. 2) replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle
Make Classic Mash (No. 1) add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

Orange-Fennel Mashed Potatoes

8. Orange-Fennel
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex
Make Chunky Red Mash (No. 2) add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce
Make Classic Mash (No. 1) top with applesauce and sprinkle with grated nutmeg.

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.

Bacon-Cheddar Mashed Potatoes

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).

14. Horseradish-Chive
Make Classic Mash (No. 1) use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

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

16. Mediterranean
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

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.

19. Pesto
Make Chunky Red Mash (No. 2) stir in 1/2 cup pesto. Garnish with pine nuts.

20. Hummus
Make Classic Mash (No. 1) stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

21. Fennel
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1) top with the fennel and fennel oil.

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


50 Mashed Potato Recipes

Get inspired with 50 delicious mashed potato recipes from Food Network Magazine.

Related To:

Tangy Mashed Potatoes (No. 3)

Tangy Mashed Potatoes (No. 3)

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.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk top with fresh dill.

4. Pepper-Swirl
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree swirl into Classic Mash (No. 1).

5. Low-Fat
Make Chunky Red Mash (No. 2) replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle
Make Classic Mash (No. 1) add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

Orange-Fennel Mashed Potatoes

8. Orange-Fennel
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex
Make Chunky Red Mash (No. 2) add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce
Make Classic Mash (No. 1) top with applesauce and sprinkle with grated nutmeg.

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.

Bacon-Cheddar Mashed Potatoes

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).

14. Horseradish-Chive
Make Classic Mash (No. 1) use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

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

16. Mediterranean
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

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.

19. Pesto
Make Chunky Red Mash (No. 2) stir in 1/2 cup pesto. Garnish with pine nuts.

20. Hummus
Make Classic Mash (No. 1) stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

21. Fennel
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1) top with the fennel and fennel oil.

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