Do the mashed potato, now do that twist!

Do the mash, the monster mash

There are so many ways to make mashed potatoes. But a little butter, milk, salt and pepper still go a long way. (Although, we almost always throw in roasted garlic too.) Here’s our recipe for classic mashed potatoes and some of our favorite ways to change them up. If you’re making this for a crowd, you might want to double this recipe or triple it.

Classic Mashed Potatoes

• 2 pounds potatoes (russet or red work best)
• 1/4 cup butter
• 1/2 cup milk or roughly 2/3 cup heavy cream
• salt/pepper to taste

Wash potatoes and cook in boiling water until tender. If using russet potatoes, peel the potatoes first. Drain potatoes and then place in a bowl with the butter. Mash with a potato masher. (Never, ever blend them with a hand mixer! Some lumps are good and blended potatoes taste like glue.) Add milk or cream and salt and pepper to taste. Mix well, sampling often to ensure quality. Serve warm.

Here are some twists:

Mashed Potatoes with Truffle Oil and Porcini Mushrooms

This is important, this means something

Smashed Red Potatoes with Sage Brown Butter

In this case the taters are more important than the meat

Mashed Potatoes with Gruyere and Olive Oil

This is the only plate we serve mashed potatoes on

Have leftovers? Try these:

Potato Puffs

They can be used as pillows. Tasty fluffy pillows

Mashed Potato and Ham Rollups

My kind of fruit roll up