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Mashed potatoes surpassed simple comfort food when world-famous chefs took to televising their culinary masterpieces. This gave home cooks the confidence to jazz up their food in unique ways. Today, we bring you mashed potatoes – “we’re delighted to think they’re just great,” as Cheryl Wheeler sang.
One of my favorite things to do when I’m not well is to make mashed potatoes from scratch (I leave the jackets on for the nutrition,) and add milk and sour cream, salt, and pepper. It makes me feel better instantly. Check out these superb mashed potato recipes.
1. Upgrade Ordinary Mashed Potatoes To Loaded Mashed Potato Casserole
Who doesn’t love a baked potato jam-packed with delicious things like onions, bacon bits, sour cream, butter, and cheese? Who doesn’t love mashing up the baked potato on their plate and pretending they’re fully loaded mashed potatoes?
I guess the kid in all of us still loves to smush things on our dinner plates. And why not, when the result is extra potato goodness? Each added ingredient highlights the taste of the potato.
Each added inspiration gives your mouth a medley of flavors to enjoy.
Tip: It tastes even richer using half and half instead of plain milk.
2. For Beginning Cooks Needing To Know How To Make Smashing Mashed Potatoes
Alton Brown is an amazing chef. Beginning cooks preparing Mr. Brown’s recipes will know they’re getting the best information. Their guests will praise them for their outstanding food. One of the things Mr. Brown’s recipe calls for is a food mill.
This is a tool consisting of a bowl, a plate with holes, and a crank-grater.
Now, most kitchens won’t have a food mill. Many cooks use food processors, hand mixers, or just your basic potato masher. Use whatever you have to mash the potatoes; they’ll taste smashing whatever kitchen tools you use.
3. No Twist On Mashed Potatoes – Just Plain Potato Yum
One of the things I learned from a chef friend long ago was how to cut a potato to cook and mash it. Most people cube their potato to cook it, and for potato salad, that’s fine. However, for mashed potatoes, the majority of the flavor in the slice rests in the “star” in the middle of the slice.
Tyler Florence offers us his take on mashed potatoes. He, too, uses a food mill, as well as adds the butter and cream at the end before serving. Check out the reviews to find extras to add to your mashed potatoes to make them extra delish.
4. Why Everyone Just Loves Home-Style Cookin’ Mashed Potatoes
I’m from the South, and nothing tastes better than Southern cookin’. When we’re talking mashed potatoes, the go-to restaurant is Cracker Barrel. None of these boxed potato flakes for them; they peel and cook their potatoes.
Some cooks swear by Youkon Gold potatoes, while others only use Idaho spuds. I, personally, use red potatoes for my mash. For some reason, they just pop.
At any rate, the simpler you keep your recipe, the better it tastes. Cracker Barrel owns the corner on mashed potatoes, so check out this recipe today.
5. Love Red Lobster? Now You, Too, Can Make Their White Cheddar Mashed Potatoes
We all love dining out. We all have our favorite eateries. One thing we can all agree on is that Red Lobster rocks. One of the reasons is their White Cheddar Mashed Potatoes.
In restaurants, the texture is every bit as important as flavor. Want to dig into a mound of creamy, cheesy mashed potatoes? Then make this recipe.
One thing professional cooks do that you and I don’t usually do is add heavy cream to our recipes. We just go with milk and sour cream, if we have it. Now we know why their potatoes are so drool-worthy.
6. There’s Even A French Way To Make Outstanding Mashed Potatoes
The late French chef and restauranteur Joel Robuchon was a celebrated Michelin-star chef. There’s a reason for that. In his mashed potato recipe, he used LaRatte potatoes. They’re firmer than American potatoes and have a distinct nutty flavor.
He also used a ton of butter, so cut it down if you’re watching your heart’s health. He also used a potato ricer, which, it’s said, makes the creamiest, silkiest mashed potatoes. It’s when you add the butter and milk at the end that you stir it all together.
The pictures look incredible, so my next purchase will be a potato ricer.
7. Jazz Up Your Mashed Potatoes With Shredded Parmesan
One of my favorite TV chefs is Robert Irvine of Restaurant Impossible. I never missed an episode. I make a bunch of dishes just the way he did. That includes this recipe for Parmesan Mashed Potatoes.
The only difference is that I use ground black pepper. Many chefs only use white pepper to avoid the black flecks in their potatoes. One of the other differences is that I don’t use bay leaves.
Lots of cooks don’t usually buy it, so using thyme, oregano, or rosemary works just as well. These taste similar to bay leaves and snazz up your mashed potatoes nicely.
8. Now You Won’t Need To Dine In A Steakhouse To Get Their Signature Mashed Potatoes
Longhorn. Texas Roadhouse. Outback. Ruth’s Chris Steakhouse. People come from miles around to dine on the side dishes accompanying perfectly cooked steaks and ribs. One of those is Texas Roadhouse’s mashed potatoes.
They add onion and garlic to theirs, both processed until smooth, then added to the mashed potatoes along with the milk and butter. While onion and garlic are strong flavors on their own, mixed together with other foods like potatoes, they contribute a kind of tang to the finished product. They’re also flavors that complement thick steaks and ribs just perfectly.
9. While We’re Talking Western Style Cooking, Let’s Peek At Oklahoma’s Mashed Potatoes
Chef John Bennett has worked hard to bring Oklahoma’s taste experiences to the world. He’s worked with some of the premier chefs in the country, but mostly in New York. His secret to fluffy mashed potatoes is cooling the potatoes the day before you mash them for a meal.
When you reheat the potatoes before mashing them, the starch molecules are startled into an explosion. Chef Bennett recommends minimally stirring or mixing the potatoes, or they’ll turn into a solid mass or glue. He, too, advises cooks to use Yukon Gold potatoes for the best mash.
10. T.G.I.M. Oops, That’s T.G.I.F. Mashed Potatoes
Some restaurants are just more fun than others. TGI Fridays has games, TV, and other entertainment while you’re waiting for those dahling, it’s mahvelous mashed potatoes to get to the table. TGIF does one thing I didn’t think of, though: they use chicken broth in which to cook the potatoes.
These guys also use red potatoes, garlic, and white cheddar in their mashed potatoes. Everyone has their process, and TGIF is no different, but who cares when the product is this awesome?
11. Guy Fieri Shows Us An Eye-Opening Innovation In Mashed Potatoes
The Diners, Drive-Ins, and Dives host owns 70 restaurants of his own and has a line of his own sauces (definitely try the barbecue sauce) and other groceries, so the guy knows a thing or three about cooking. He tends to add unexpected although delightful ingredients to his dishes, and it’s no different with his mashed potatoes. As you’ll see in the recipe, he adds the secret behind Japanese cooking wasabi powder.
It adds a zing to mashed potatoes that you and I would never have imagined. He, too, uses garlic and heavy cream in his mash. When you try this recipe, let us know how it turned out.
12. We’ve Turned To Her For Our Cooking Needs For 80 Years
If you grew up in the 1940s and 1950s, then you remember the actress who played Betty Crocker. General Mills, the brand that puts out Betty Crocker foods, hit a gold mine when they did a cooking show with “Betty” showing housewives different recipes. Her mashed potatoes were no different.
When you tap on the link for the recipe, pay special attention to the tips at the bottom. They deal with how to cook the potatoes and how to warm the milk and butter for extra special mashed potatoes. She, too, advises adding garlic to your mash.
13. This Man Personifies The French Magnifique Cooking
When you click on the recipe, you’ll notice there isn’t one. What you will find is vital information on potatoes, boiling water, butter, and more that will produce amazing mashed potatoes. Auguste Escoffier was the French culinary master who introduced the world to his vichyssoise, a formerly hot soup that M. Escoffier now served cold.
Pay special attention to M. Escoffier’s use of types of potatoes. I would never have thought of using different types of potatoes, but hey, this man was the expert. Bon Appetit!
14. You No Longer Have To Journey To New York To Get These Innovative Mashed Potatoes
The name Delmonico’s is famous worldwide for luxurious private dining rooms, exquisite steak, and mashed potatoes. This mashed potato recipe is justifiably famous for its white sauce and use of cheese. Additionally, I wouldn’t have thought of using bread crumbs in something as delicate as mashed potatoes.
What makes Delmonico’s mashed potatoes special is baking them. The white sauce, cheese, and bread crumbs make this mashed potato recipe more of a casserole, but it’s world-famous for a reason, right?
15. We’ve Read How The French Do Mashed Potatoes, So How About The English Way?
Each country has its unique way of cooking, but the English are famous for their “bangers and mash,” or sausages and mashed potatoes. While their descriptions of dishes are a little different, the food itself rocks. The English, too, have tips and hacks for making astounding mashed potatoes.
This is why the recipe is at the end of the page, so learn those tips and hacks. For instance, different types of potatoes produce low to high levels of starch. When the starches become hot, the flavor of the potato explodes. So it’s vital to buy the right potato for the dish.
16. We Know How Southern Mashed Potatoes Are Done, But How About Mashed Potatoes Out West?
This recipe calls for two types of potatoes with added veggies, garlic, and cheese. I’m guessing the veggies and cheese hold the mash together without butter and cream. The reviews glow with surprise and satisfaction (mostly about getting veggies into their kids’ mouths,) so we can assume the recipe rocks.
Add to this the fact that you don’t have to peel potatoes or carrots, but I think it would be wise to peel the garlic. When you try this recipe, let us know how it turned out.
17. Westerners Aren’t The Only Cooks Who Can Make Mashed Potatoes
I’m as guilty as most people of thinking Asian cooking is all about rice, bok choy, and soy sauce. However, Asian cooking is about using flavors to complement the foods and using color and texture to highlight foods. Asian mashed potatoes are one dish that incorporates all of the above.
This recipe calls for Asian flavorings that you might have a hard time finding in American grocery stores. Most cities offer international grocery stores, so check there for your spices.
18. Have You Ever Wondered How Dishes Are Made Around The World? For Example, Do Russians Eat Mashed Potatoes?
I’m sure we can all agree that mashed potatoes are a thing all around the world. It’s just that French, English, and American chefs get more press. However, Russians have their own unique dishes, and it’s a shame we don’t know more about them.
The pictures in the articles look amazing. The recipe for the mash is a simple matter of potatoes, milk, and butter. It’s the pairing with Russian dishes that make their mash so special.
19. Rock And Rollers As Well As Country Singers Put Their Own Spin (Get It?) On Classic Mashed Potatoes
Kenny Rogers. Alan Jackson. Jon Bon Jovi. Jimmy Buffet. Everywhere you turn, a country crooner or a rock ‘n’ roller is opening an eatery. The justly famous Margaritaville restaurant (take my word for it, it’s outstanding) is possibly the most recognizable with Bon Jovi’s restaurant in second place.
Their mashed potato recipes are also justly famous. Kenny Rogers’ award-winning roasters potatoes might not be mashed, but you can always use your masher at home to turn this wondrous recipe into mashed potatoes.
20. What’s Mashed Potatoes Without A Secret Ingredient?
I must confess I would never have thought of putting cream cheese into mashed potatoes. I frequently use sour cream in mine, but this is a new one for me. The article says the cream cheese adds a tang without overpowering the taste of the potato. This cook, too, uses a potato ricer for creamier, silkier mashed potatoes. Bon appetit!