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Not-So-Humble Mashed Potatoes

By Elizabeth Smith, November 29, 2012  |  Meet the Blogger  |  More Posts by Elizabeth Smith

“As long as there are mashed potatoes, I’ll be happy,” said a guest joining us for our Thanksgiving meal. He didn’t seem to care if the turkey was dry (it wasn’t) or the cranberry sauce was fresh (it was). He simply wanted creamy smooth mashed potatoes. And they were.

UPDATE: Thanks to everyone that entered. Congrats to Julie P., our randomly chosen winner!

As arguably the most important side dish of the season, everyone seems to have a preferred method to cook mashed potatoes. (Me? I cook the potatoes cold and don’t peel them until after they’re cooked.) There are tons of recipes out there, but many are tame and traditional. Potatoes. Butter. Milk. Salt. Pepper. When done right, those five staples are heavenly. But is something missing?  

Some home cooks work to ensure potato perfection by adding secret ingredients. Sour cream? Roasted garlic? Blue cheese? Why not! Here are a few of our favorite recipes that move beyond the classic mashed potato recipe in the quest for a celestial side dish.

Do you smash the everyday mash recipe? Share your secret ingredients in your not-so-humble mashed potatoes in the comments below by December 31, and you could win a $50 Whole Foods Market® gift card.

The fine print: No purchase necessary. Promotion ends December 31, 2012, 11:59 PM CDT. Must be a legal resident of the US or Canada (except in Quebec, where it is void) age 18 or older to participate. Taxes on prize, if applicable, are the responsibility of the winner. Employees of Whole Foods Market, Inc., are not eligible. Void where prohibited.

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263 Comments

Comments

melanie blanco says ...
Mayonaise is my secret ingredient
12/17/2012 12:04:32 PM CST
Anna K says ...
I make my mashed potatoes using a combination of Yukon gold and Russet potatoes, cut up and then boiled with salt and pepper. I mash them adding in room-temperature whole milk mixed with a bit of heavy whipping cream and lots of real butter!
12/17/2012 10:26:49 PM CST
Robin Nyzio says ...
A dear departed family member taught me how to use the mixer to make mashed potatoes and they come out super creamy that way! I like using my stand mixer but a handmixer would work too, I'm sure!
12/18/2012 12:57:50 PM CST
Kathleen Dozeman says ...
I make my mashed potatoes by adding kefir made from raw milk and raw pressed garlic! Yum!!
12/18/2012 2:21:48 PM CST
Doug Eaton says ...
Mashed Potatoes (No milk, butter or margarine) 1 1/2 lbs yukon gold potatoes, peeled and quartered Liberal amounts to Onion and Garlic Powder 3/4 Cup of Soy Milk Start in enough COLD water to cover potatoes. Bring to a boil. Cover and boil for 20 minutes or when a fork can easily pierce potatoes. NOTE: Cook too long they take on too much water and get sticky. Drain potatoes in colander. Mash or better yet rice potatoes into the same warm pan they cooked in. Add soy milk and stir just enough to make them smooth. NOTE: Stir too much and they get sticky. Drizzle olive oil over the top. ENJOY!
12/19/2012 11:18:26 AM CST
beth bonniwell says ...
Mashed Potatoes and Turnips: Cream cheese, butter, and dill - YUM! I use a variety of potatoes - purple, white, and even white sweet potatoes and then add a bunch of turnips. The last step is to BAKE - it gives the top a nice golden appearance!
12/20/2012 7:41:12 AM CST
Heather says ...
My secret is blending goat cheese into the potatoes. You can skip regular cream/milk if you use goat cheese and instead add vegetable broth or stock (mushroom is delicious) to thin the potatoes. Finish with fresh herbs. Yum!
12/23/2012 11:11:55 AM CST
InnLing Ahn says ...
I just discovered this while making Christmas dinner a few nights ago. You need sour cream in your mash potatoes. Maybe this is common knowledge, but everyone loved it. That, and some hard grated cheese. We used gruyere. It was delicious!!!!!!!!! Simple as that.
12/26/2012 6:15:34 PM CST
Jarrod Dobson says ...
I like to add brie cheese with roasted shallots,
12/28/2012 7:23:34 PM CST
Cristina S. says ...
Since I follow a vegan diet, I make my mashed potatoes without any animal products. One of my favorite ways is to make them Italian style. I use red potatoes because they are my favorite and because they contain less gluten. I like to leave the skins on when mashing them for extra nutrition. Always use fresh herbs when possible. Add fresh basil, parsley, dill and oregano. Then add a bit of organic extra virgin olive oil. If you want creamier mashed potatoes, add a bit of almond milk. Then add a bit of sea salt. Blend with a hand-held or stand up electric mixer until creamy and until skins are less noticeable.
12/29/2012 7:01:09 PM CST
Linda Staroscik says ...
The secret ingredient in my mashed potatoes is potato. Boil the potatoes until soft. Drain, reserving the cooking water. Use a hand mixer to whip the potatoes, add a little salt (to taste) and some of the cooking liquid (to the consistency you prefer) as you whip. Lower in calories, vegan, dairy free and it tastes like potatoes.
12/30/2012 1:04:04 PM CST
Emely says ...
To make it simpel, add milk and black pepper. You don´t need anything else
12/31/2012 4:58:32 AM CST
Louise Davila says ...
When I make mashed potatoes, I add 1/2 of a 8oz. brick of cream cheese, a dollop of sour cream, salt and pepper, dash of hing, and some butter
01/28/2013 7:36:30 PM CST

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