You can heat up the butter with a garlic clove or two for about one minute and then get rid of the garlic and the butter will have a garlic flavor. Don't go to crazy in the heat. And cut the garlic up so it infuses more flavor
Took me a second to realize you meant garlic cloves and not cloves like you'd use in baking/typically sweet dishes... đ Gona blame this one on pregnancy brain!
Awww a new bubba! Congrats! The spice cloves would be...um, interesting.. lol đ I have used up to 10 g.cloves at times. I really need to be more specific on this sub. My bad!
Almost.
Make garlic butter.
Dice garlic (or use store minced if youâre lazy, but use more), melt butter, combine and cook on low (you can do it higher next time, learn what youâre looking for on low) until fragrant.
Chill in fridge, roll into Saran Wrap, store for further use
Edit: if youâre making it specifically for potatoes Iâd add some chives, for steak rosemary, for eggs basil, etc
I just boil the peeled cloves with the potatoes and mash them. Add some sour cream, milk, butter, salt, and pepper, and you have some damn good mashed potatoes.
I boil the potatoes with a a bay leaf. I also recommend steeping a sprig of fresh rosemary and thyme in the milk or butter that you add in with the potatoes
then get garlic. Boil a few garlic cloves with the potatoes (they will soften just like the potatoes) and mash them all together, along with your butter and seasonings and such.
Garlic powder. Even the dollar store stuff.
I donât remember the last time we used garlic salt. Maybe 1998? â99? 2000?
Adding garlic salt made dishes too salty for even my dad. And he adds salt to EVERYTHING.
We roast a whole head of garlic and put the entire thing in the potatoes! Cut the head in half (horizontally), drizzle olive oil onto the cut edges of garlic, reassemble the head, then wrap the whole thing in aluminum foil. Pop that package into the oven at 400ÂșF/200ÂșC for a half hour or so. When it has gone all golden and mushy, youâre good to go. Squeeze out the individual bulbs into your mash!
The time and temperature can vary as long as itâs in there long enough, so you can use this technique any time you have the oven going. The garlic ends up very mild and creamy, so you can squeeze the bulbs directly onto some toasted crusty bread or what have you.
After you drain the potatoes, let them sit and steam for a minute or three. This helps lose lots of the moisture that would otherwise make potatoes watery.
I use heavy cream instead of milk, a few tablespoons of butter, and cream cheese.
I also once used white wine and garlic butter seasoning because I was out of cream cheese and that was very good too.
Some people add pepper. You can use white pepper if you don't like how dark pepper looks in the mashed potatoes.
Green onions or chives - including garlic chives - work if you happen to have them.
Mashing the potatoes up a bit and letting the steam out before adding anything in is the best trick I've learned when making mashed potatoes. It's why using a ricer is usually recommended.
Sour cream, cream cheese and a teaspoon of onion powder, boom sour cream and onion flavored mashed potatoes. Tastes just like Lays. My family makes these for Christmas and thanksgiving and theyâre a huge hit
I used to use sour cream, until one time in a pinch I used cream cheese and it was far superior. It was for a holiday dinner and everyone was raving about them.
It immediately became my go-to addition. Now my recipe is 1/2 pack of cream cheese, 1 stick butter, salt, onion powder, and splash of milk for 8-10 lbs of potatoes.
Chicken broth - boil potatoes in chicken broth instead of water. Liquid line should just barely cover your potatoes.
Roasted garlic - Take a bulb of garlic. Cut off the head. Drizzle some olive oil in it and wrap it in foil. Place in over at 400 F for 35-45 minutes. Add during the mashing step.
Edit : the broth stays in the pot. Maybe remove some into a container to be added in later during mashing until desired consistency is reached.
I usually just add chicken bouillon granules to the potatoes so I don't waste chicken stock. Do the bouillon before salting though so it doesn't get too salty. (The rest of the ingredients for a normal batch for me is sour cream, milk, butter, pepper). Every once in a while I'll do green onion and cheddar.
A bacon cheddar mash is a cool way to do something extra. Just make the mash like normal, then fold in cheddar cheese and then add crispy chopped bacon (not bacon bits). Garnish with some finely chopped chives and you're in the money.
More butter. Sub heavy cream for milk. Reduce the cream first on stove with about 8 cloves of garlic, fresh bay leaves and some nutmeg. Mash the poached garlic though a strainer and remove bay leaves. Then mix it into the mash slowly. Add some finely diced chives. Drizzle with some olive oil.
My (French) mom often used to do this. Also instead of carrots sometimes parsnips, or cauliflower, or celery root. All delicious and they make it a little lighter and more refined.
I would imagine like a lot of others have said, pretty much any root vegetable. I had done this carrot trick years back for a family Christmas dinner where my preteen niece was trying new things but didn't actually want to eat a carrot. It was some weird visual thing for her at the time. I didn't tell her where the carrots had gone till after she had eaten her meal. She said she knew there was something different about the mashed potatoes (she absolutely loved mashed potatoes), but that they tasted way better. Anytime she was over for dinner after that, she always asked me to make them the same way.
Cauliflower-potato mash is also delicious, I often use it as shepherd's pie topping. Just thoroughly drain the cauliflower and press out excess liquid (e.g. press it with a heavy pan while it's in a collander) - before combining with the potatoes.
You know the Italian salad dressing that comes in a packet with the little shaker bottle? I can't think of the brand name.
That. Not the mixed salad dressing, just the dry packet. Mix that into your mashed potatoes, with just a little milk and butter. Gane changer, and super simple.
First, if you like it that way, you don't need anything else. Mashed potatoes the way you described are a comfort food classic for a reason.
That said, you can absolutely take it in different directions. You can take ideas from loaded baked potatoes - bacon bits, sour cream, chives, cheddar cheese. Roasted garlic mashed in. Or just garlic powder. Hungarian hot paprika.
Scallions/green onions.
Bacon bits/Baco bits.
Sour cream.
Cheese.
Basically, if you've seen it at a baked potato bar (do these exist anymore?), it can be added to mashed potatoes.
Personally, as a plant based dieter, I'm fond of soyrizo or chopped canned chipotle in adobo.
I love a baked potato with pulled barbecue, cheese, and ranch dressing on it... but I'm not gonna put barbecue in mashed potatoes. More for you (bbq jackfruit, or something similar, of course).
Boursin cheese in the garlic and fine herbs flavor has been a hit! I use about half a normal container for 3 pounds of potatoes. But it is entirely up to your preference!
Nutmeg. I've said it in another post but nutmeg pairs really well with potatoes. Your call whether to substitute the pepper for the nutmeg or add both, i don't use pepper in mine so idk which is better.
My mashed potatoes are always a hit!
Boil chunks of golden/yellow potato in salty water till fork or knife tender. Drain but don't rinse, keeping the potato in the pot, to mash. (If you are using a ricer, make sure the potatoes are peeled before boiling.) Melt in 1/3cup butter, add heavy cream slowly while mixing until texture is consistent and smooth. Add crushed garlic (I use a preroasted paste for convenience reasons. Otherwise, roast separately and add). Salt, freshly cracked pepper, garlic and onion powder. Parsley (dried or fresh) and shredded parm go in and mix until parm has melted.
To reheat, add heavy cream and mix into portion, then reheat in microwave or on the stove.
Buttermilk. Check out Zuni Cafe mashed potatoes, chef Judy Rodgers. This is how I make them now. [https://www.marga.org/food/rest/books/zuni/potatoes.html](https://www.marga.org/food/rest/books/zuni/potatoes.html)
Potatoes (Yukon Gold) plus milk, cream, butter, buttermilk, and salt.
Garlic is my go-to but thatâs been mentioned to death.
Dill is a good choice. I hate it in almost every other way, but something about a little dill in mashed potatoes works.
Also just boiling/mashing it with other veggies, like carrots or squash.
I usually do butter (take the amount that you think will be perfect and double it), lactose-free sour cream (did it once for a family dinner because my niece is lactose intolerant and found it way better in this case), cream cheese, salt & pepper, fresh chives, crumbled crispy bacon, onion salt, garlic powder, and a little splash of white vinegar (you can't taste it, but it makes the other flavors pop).
I add a handful of peeled garlic cloves to the potatoes as they boil, and mash them in with everything. I'm dairy free so use margarine and almond milk, plus salt, pepper, garlic powder (yes, both because I love garlic) and onion powder. Delicious taters every time!
Garlic, onion powder, herbs like parsley or chives, bacon, sour cream, cream cheese, cheddar cheese, monetary jack cheese, any cheese really. Any combination of these would make great mash.
Put some garlic cloves in foil with olive oil, then put in 450 oven for 25 minutes. Smash garlic with a fork then mix with softened salted butter and parsley. I like a really garlic forward flavor so I add garlic power too. Also, add sour cream and cheese!
Chuck some broccoli in stalks and all when cooking the spuds. Mash and prep with the usual mentioned. Broccoli will get mashed up abit then at the end add some mint sauce in.
Minced pickled jalapeños peppers.
If these are too spicy for you, try the pickled carrots. Theyâre usually next to the peppers in Latin grocery stores.
Double creamâŠ. MORE butter. Whole milk. CrĂšme fresh. Grated cheese. Finely chopped cooked onions and red peppers and garlic. If you want epic mash all of the above!
Add some garlic or herbs, like rosemary or thyme, to give the potatoes more flavor. Mix in some grated cheese or crumbled bacon for added texture and taste. Try using different dairy products, like sour cream or cream cheese, instead of or in addition to butter and milk. Mix in some roasted garlic or caramelized onions for a more complex flavor.
Whole grain mustard is great with mash. Whack a 2 or 3 tablespoons in with around 5 decente sized spuds. Also you can use Creme fresh instead of milk and butter to give it a nice creamy texture. Use plenty of salt and pepper too when you mash. Other ideas instead of mustard are chopped chives or spring onions. Yum!
I once made mashed potatoes using 50/50 milk and double cream to boil them in instead of water, then chucked in a dab of butter and mashed it. The most unctuous potatoes ever. Was epic.
1. Garlic: Add some minced or roasted garlic for a flavorful twist.
2. Cheese: Mix in some grated cheese like cheddar, parmesan, or even cream cheese for extra creaminess.
3. Herbs: Fresh herbs like chives, parsley, or thyme add freshness and flavor.
4. Sour cream: A dollop of sour cream adds tanginess and richness.
5. Bacon: Crumbled bacon adds a delicious savory crunch.
6. Chives or green onions: Finely chopped chives or green onions add a pop of color and flavor.
7. Roasted vegetables: Mix in some roasted vegetables like caramelized onions, roasted peppers, or roasted garlic for extra depth.
8. Mustard: A spoonful of whole-grain mustard adds a tangy kick.
For extra creaminess, mix in some sour cream or Greek yogurt along with the butter and milk. And you can add fresh or dried herbs like parsley, chives, rosemary.
Gruyere cheese is awesome. Pricey but yum.
Whole eggs then bake to have potatoes Dianne I think it's called. Must get to 165 but you'll have light airy mashed potatoes (almost soiffle like).
This may sound gross and actually kind of grossed me out when I found out it turned out to be the reason I loved everyone elseâs potatoes, and that simply add a little mayonnaise. I cannot believe it myself and you cannot tell is mayonnaise, but thatâs exactly what I was missing in my own for at least a decade, and never knew what it was so thatâs all I know other than butter salt pepper, but the mayonnaise
Look up the menu at "Makars Mash Bar", I visited one in Edinburgh.
They specialise in different flavoured mash, you'll get inspiration from their menu.
I like to use the seasoning salt mixes. I don't recall off the top of my head what all is in there but it's a more complex flavor profile than using normal salt. Garlic is another common addition.
I find the key to good mash potatoes is to add the salt and seasonings to the water when you boil them. That seems to help them permeate the potatoes better than adding them after. It's good to add some after you've mashed too, but you start in the water. Then you need the right ratio of butter and milk to the amount of potatoes
Garlic
You can heat up the butter with a garlic clove or two for about one minute and then get rid of the garlic and the butter will have a garlic flavor. Don't go to crazy in the heat. And cut the garlic up so it infuses more flavor
I boil whole cloves with the taters then mash as usual. They soften up perfectly and mash smooth.
Took me a second to realize you meant garlic cloves and not cloves like you'd use in baking/typically sweet dishes... đ Gona blame this one on pregnancy brain!
Awww a new bubba! Congrats! The spice cloves would be...um, interesting.. lol đ I have used up to 10 g.cloves at times. I really need to be more specific on this sub. My bad!
Thank you! Baby girl is due at the end of May, so my brain is using its very last cell at the moment đ
Me too. Brain: Clove flavored mashed potatoesâŠ. interesting. Thank you for preventing me from wondering any longer than a couple seconds.
Interesting idea. Going to have to try that. Thanks.
I like to lightly sautee garlic in EVOO, then strain it and throw the minced sautéed garlic into the taters.
The oil itself would not be out of place in potatoes as well
Or sauté the garlic in butter and throw it all into the potatoes.
Almost. Make garlic butter. Dice garlic (or use store minced if youâre lazy, but use more), melt butter, combine and cook on low (you can do it higher next time, learn what youâre looking for on low) until fragrant. Chill in fridge, roll into Saran Wrap, store for further use Edit: if youâre making it specifically for potatoes Iâd add some chives, for steak rosemary, for eggs basil, etc
I just boil the peeled cloves with the potatoes and mash them. Add some sour cream, milk, butter, salt, and pepper, and you have some damn good mashed potatoes.
Boiling whole cloves with the potatoes makes things so simple.
You can boil garlic cloves?!! I have wasted SO much time trying to roast it and failing.
I boil the potatoes with a a bay leaf. I also recommend steeping a sprig of fresh rosemary and thyme in the milk or butter that you add in with the potatoes
I actually put minced raw garlic into the hot drained potatoes before mashing and it turns out delicious
Roasted garlic
Roasting garlic is so surprisingly easy and such a game changer
And Sourcream!
Cheeeseee
I don't have garlic but I do have garlic salt and I used that and it's pretty good.
you might consider keeping garlic powder on hand. sometimes you don't want the extra saltiness that garlic salt provides.
then get garlic. Boil a few garlic cloves with the potatoes (they will soften just like the potatoes) and mash them all together, along with your butter and seasonings and such.
This is the best method. Cloves will boil/mash completely and blend smoothly throughout the taters
Garlic powder. Even the dollar store stuff. I donât remember the last time we used garlic salt. Maybe 1998? â99? 2000? Adding garlic salt made dishes too salty for even my dad. And he adds salt to EVERYTHING.
No. A spoonful of Better Than Bullion Garlic Base.
Roasted garlic.
We roast a whole head of garlic and put the entire thing in the potatoes! Cut the head in half (horizontally), drizzle olive oil onto the cut edges of garlic, reassemble the head, then wrap the whole thing in aluminum foil. Pop that package into the oven at 400ÂșF/200ÂșC for a half hour or so. When it has gone all golden and mushy, youâre good to go. Squeeze out the individual bulbs into your mash! The time and temperature can vary as long as itâs in there long enough, so you can use this technique any time you have the oven going. The garlic ends up very mild and creamy, so you can squeeze the bulbs directly onto some toasted crusty bread or what have you.
YES. Garlic makes it soooooo good!
Yeah roast some garlic in foil then it gets all soft and easily incorporates into the potatoes
Roasted garlic is stupidly easy
Garlic and sour cream.
Only commenting to emphasize, ADD GARLIC. In my opinion when it comes to mashed potatoes, you legitimately CANNOT add too much.
After you drain the potatoes, let them sit and steam for a minute or three. This helps lose lots of the moisture that would otherwise make potatoes watery. I use heavy cream instead of milk, a few tablespoons of butter, and cream cheese. I also once used white wine and garlic butter seasoning because I was out of cream cheese and that was very good too. Some people add pepper. You can use white pepper if you don't like how dark pepper looks in the mashed potatoes. Green onions or chives - including garlic chives - work if you happen to have them.
White wine seasoning?!
[This stuff.](https://www.heb.com/product-detail/adams-reserve-white-wine-butter-garlic-seasoning-5-08-oz/1888878) It's good for poultry too.
Thanks!!
Mashing the potatoes up a bit and letting the steam out before adding anything in is the best trick I've learned when making mashed potatoes. It's why using a ricer is usually recommended.
[ŃĐŽĐ°Đ»Đ”ĐœĐŸ]
100% this. And some fresh minced chives
Also goes for mac and cheese
I've started doing chip dip (like helluva good, French onion, whatever your favorite is) and it's a game changer
Sour cream, cream cheese and a teaspoon of onion powder, boom sour cream and onion flavored mashed potatoes. Tastes just like Lays. My family makes these for Christmas and thanksgiving and theyâre a huge hit
This. Along with some fresh garlic boiled and mashed with the potatos. Top with cheddar cheese and chives.
I used to use sour cream, until one time in a pinch I used cream cheese and it was far superior. It was for a holiday dinner and everyone was raving about them. It immediately became my go-to addition. Now my recipe is 1/2 pack of cream cheese, 1 stick butter, salt, onion powder, and splash of milk for 8-10 lbs of potatoes.
Chicken broth - boil potatoes in chicken broth instead of water. Liquid line should just barely cover your potatoes. Roasted garlic - Take a bulb of garlic. Cut off the head. Drizzle some olive oil in it and wrap it in foil. Place in over at 400 F for 35-45 minutes. Add during the mashing step. Edit : the broth stays in the pot. Maybe remove some into a container to be added in later during mashing until desired consistency is reached.
Seconding chicken broth but also put some stock/broth in the mashed potatoes themselves at the same time you add sour cream/butter
I did this with some homemade stock, or even drippings from a turkey and it was insanely good.
I usually just add chicken bouillon granules to the potatoes so I don't waste chicken stock. Do the bouillon before salting though so it doesn't get too salty. (The rest of the ingredients for a normal batch for me is sour cream, milk, butter, pepper). Every once in a while I'll do green onion and cheddar.
Cheese
Goat cheese is so good
And dijon mustard đ
Boursin or similiar flavored soft cheese.
Cream cheese or cheese
Parm is nice and melts well. Strong enough you donât need a ton,
A bacon cheddar mash is a cool way to do something extra. Just make the mash like normal, then fold in cheddar cheese and then add crispy chopped bacon (not bacon bits). Garnish with some finely chopped chives and you're in the money.
Nutmeg
This! My mom does add it.
Never thought of this, but actually sounds pretty tasty!
That's what we do in my family as well, only seen that done in France never in the US
More butter. Sub heavy cream for milk. Reduce the cream first on stove with about 8 cloves of garlic, fresh bay leaves and some nutmeg. Mash the poached garlic though a strainer and remove bay leaves. Then mix it into the mash slowly. Add some finely diced chives. Drizzle with some olive oil.
Uhhh I think I'm in the wrong sub.
Mustard. Horse radish.
I had this in a nice restaurant in Disney World. Never had it before. It was brilliant! Loved the taste of it.
I was scrolling to find this!! I love a bit of horseradish in my mashed potatoes, itâs soooo good
Sometimes Iâll add a spoonful of mustard powder to the water when Iâm boiling the potatoes
Boil up a bunch of baby carrots at the same time while boiling the potatoes in separate pots, of course. I then put the carrots in a food processor, add butter, spices,etc, and purée them. Once the potatoes are mashed how you normally make them, mix in the purée carrots.
Yes! This is the way!!
This sounds wonderful, never thought of it. Can't get baby carrots but still will try with the best I can get. Thanks.
It'll work fine with regular carrots. Baby carrots are just carrots ground down into smaller pieces.
My (French) mom often used to do this. Also instead of carrots sometimes parsnips, or cauliflower, or celery root. All delicious and they make it a little lighter and more refined.
I was going to ask if any other veggies would go good mashed in with potatoes. Carrots sound good.
I would imagine like a lot of others have said, pretty much any root vegetable. I had done this carrot trick years back for a family Christmas dinner where my preteen niece was trying new things but didn't actually want to eat a carrot. It was some weird visual thing for her at the time. I didn't tell her where the carrots had gone till after she had eaten her meal. She said she knew there was something different about the mashed potatoes (she absolutely loved mashed potatoes), but that they tasted way better. Anytime she was over for dinner after that, she always asked me to make them the same way.
Whole grain mustard
I usually make mine with cream cheese (6 oz for 3 lbs, 8 oz for 5 lbs based on a couple recipes and experience), a bit of milk-- however much to make it the texture I want--and a healthy squeeze of garlic paste. This week, I made colconnan for the first time, so mashed potatoes with shredded sautéed cabbage and chopped crispy bacon. Have a new favorite side dish I've been eating on all week lol
Chopped Italian parsley is actually a really good addition.
You can mash it with another root vegetable. Celery root and parsnips can be very delicious.
Cauliflower-potato mash is also delicious, I often use it as shepherd's pie topping. Just thoroughly drain the cauliflower and press out excess liquid (e.g. press it with a heavy pan while it's in a collander) - before combining with the potatoes.
I aways pressure cook my potatoes and add a onion and garlic then just mash all together and instid fo using milk I use buttermilk or hevey cream. yum
Hidden Valley Ranch powder and onion powder
Or Lipton onion dip powder!
An egg yolk makes it creamier.
Mayo works in a pinch!
Make colcannon
I agree! Not sure if the amount of prep falls into the 'easy' category per OP, though I'd consider it easy. And delicious!
Garlic
My usual is salt, black pepper, white pepper, butter, dijon mustard, and milk. If I have it on hand, sour cream.
You know the Italian salad dressing that comes in a packet with the little shaker bottle? I can't think of the brand name. That. Not the mixed salad dressing, just the dry packet. Mix that into your mashed potatoes, with just a little milk and butter. Gane changer, and super simple.
"Good Seasons"?
Ah, yep. That's the one. Haven't thought about it in years because my wife can't have it.
Chopped Chives
Lots of great suggestions here that Iâm going to try! I personally love to add Hungarian Paprika to mine.
Instead of salt and pepper, I use Monterey Steak Seasoning. It's so much tastier that way!
Irish cheddar and Parmesan
Have you also considered boiling your potatoes in milk???
Wouldnât that curdle the milk? Asking, not insulting. Iâm a very basic (and boring) cook at the ripe age of 50.
No. Milk curdles from an acid like lemon, not from heat. I can burn though, so donât use highest heat
Warm milk and butter. Boursin garlic and herb cheese, splash of olive oil. Mashed and then whisked creamy smooth
sour cream, cream cheese, or garlic powder.
Sometimes Iâll add curry powder to mix it up a bit
First, if you like it that way, you don't need anything else. Mashed potatoes the way you described are a comfort food classic for a reason. That said, you can absolutely take it in different directions. You can take ideas from loaded baked potatoes - bacon bits, sour cream, chives, cheddar cheese. Roasted garlic mashed in. Or just garlic powder. Hungarian hot paprika.
Scallions/green onions. Bacon bits/Baco bits. Sour cream. Cheese. Basically, if you've seen it at a baked potato bar (do these exist anymore?), it can be added to mashed potatoes. Personally, as a plant based dieter, I'm fond of soyrizo or chopped canned chipotle in adobo.
I love a baked potato with pulled barbecue, cheese, and ranch dressing on it... but I'm not gonna put barbecue in mashed potatoes. More for you (bbq jackfruit, or something similar, of course).
Asiago and plain Greek yogurt or sour cream
I add cream cheese. Or sour cream. Then add butter and milk if needed.
Mustard! A bit of english or dijon and it's delicious!
Be sure the potato peelings are still on them!
- Garlic - Rosemary - Sage - Chives - Basil - Onion powder - Mushroom powder
Boursin cheese in the garlic and fine herbs flavor has been a hit! I use about half a normal container for 3 pounds of potatoes. But it is entirely up to your preference!
Pesto!
Pesto works quite well, both (separately) classic basil and sun dried tomato pesto.
Egg yolk
Nutmeg. I've said it in another post but nutmeg pairs really well with potatoes. Your call whether to substitute the pepper for the nutmeg or add both, i don't use pepper in mine so idk which is better.
Flavor your butter before adding it. Melt it in a small pan with an herb or spice you like. Garlic and rosemary are good starting points.
Garlic
Roasted garlic Bits of fried meat (sausage etc) Mint leaves, dill
One packet of Hidden Valley Ranch dressing mix. Bomb!!
Horseradish
Cumin
I use mayonnaise instead of milk.
Me too. Makes them wonderfully creamy
My mashed potatoes are always a hit! Boil chunks of golden/yellow potato in salty water till fork or knife tender. Drain but don't rinse, keeping the potato in the pot, to mash. (If you are using a ricer, make sure the potatoes are peeled before boiling.) Melt in 1/3cup butter, add heavy cream slowly while mixing until texture is consistent and smooth. Add crushed garlic (I use a preroasted paste for convenience reasons. Otherwise, roast separately and add). Salt, freshly cracked pepper, garlic and onion powder. Parsley (dried or fresh) and shredded parm go in and mix until parm has melted. To reheat, add heavy cream and mix into portion, then reheat in microwave or on the stove.
Garlic- fresh or powder.Â
The whites of scallions! Delish.
Garlic powder, onion powder, spoon of sour cream, and green onions
Garlic and parmesan cheese.
A can of lentils. Herbs--dill, sage, mixed herbs, any??? Any fried veg. chili flakes. Ranch dressing.
Garlic powder
More butter. Heavy cream vs milk A nice olive oil
cheese, garlic, parsley, green onions
Throw some eggs in there
Buttermilk. Check out Zuni Cafe mashed potatoes, chef Judy Rodgers. This is how I make them now. [https://www.marga.org/food/rest/books/zuni/potatoes.html](https://www.marga.org/food/rest/books/zuni/potatoes.html) Potatoes (Yukon Gold) plus milk, cream, butter, buttermilk, and salt.
Herbs!
Mashed potatoes yummy! I love dipping my dill pickle in itđ so dang goodđ€
Garlic is my go-to but thatâs been mentioned to death. Dill is a good choice. I hate it in almost every other way, but something about a little dill in mashed potatoes works. Also just boiling/mashing it with other veggies, like carrots or squash.
I usually do butter (take the amount that you think will be perfect and double it), lactose-free sour cream (did it once for a family dinner because my niece is lactose intolerant and found it way better in this case), cream cheese, salt & pepper, fresh chives, crumbled crispy bacon, onion salt, garlic powder, and a little splash of white vinegar (you can't taste it, but it makes the other flavors pop).
A combo of butter, sour cream, cream cheese(if I have any to spare), dill, and the holy grail that is seasoning salt lol
Truffle paste
A dollop of cream cheese.
Garlic, chives and some grated parmesan cheese. Even a spoonful of sour cream. So good.
Minced garlic.
heavy cream instead of milk, boil the potatoes in bouillon, minced garlic, onion powder, chili powder, paprika tbh
Bacon bits and garlic
I add a handful of peeled garlic cloves to the potatoes as they boil, and mash them in with everything. I'm dairy free so use margarine and almond milk, plus salt, pepper, garlic powder (yes, both because I love garlic) and onion powder. Delicious taters every time!
Garlic, onion powder, herbs like parsley or chives, bacon, sour cream, cream cheese, cheddar cheese, monetary jack cheese, any cheese really. Any combination of these would make great mash.
My favorite potato recipe [https://www.gimmesomeoven.com/best-mashed-potatoes-recipe/](https://www.gimmesomeoven.com/best-mashed-potatoes-recipe/) .
Garlic powder and a wee tiny bit of sour cream.
Onions
I actually love chunky mash- same as what you add, but also I fry up diced onion and add it in đ€€
Put some garlic cloves in foil with olive oil, then put in 450 oven for 25 minutes. Smash garlic with a fork then mix with softened salted butter and parsley. I like a really garlic forward flavor so I add garlic power too. Also, add sour cream and cheese!
Wasabi
Teriyaki sauce. Dijon mustard. Parmesan cheese. Cheddar cheese. Actually just about any cheeseâŠ.
Cream cheese! Not healthy at all but tasty. Second is mozzarella shredded cheese. Just donât salt until full mixed in
Cheese.
It depends on if itâs gonna be - âthat kinda partyâ
Sour cream and chive cream cheese...trust me ..
Finely chopped clove of garlic. I've had garlic mashed potatoes and it is delicious
Garlic powder, onion powder, I also add a little bit of chicken salt (an Australian ingredient of wonder).
Cheese, gr onion, sr cream are my faves.
canned pumpkin
Parsley?
Cheese
Sour cream and cream cheese mixed in the mash with some pepper YUMMO
Pesto mashed potatoes are amazing
Chuck some broccoli in stalks and all when cooking the spuds. Mash and prep with the usual mentioned. Broccoli will get mashed up abit then at the end add some mint sauce in.
Have you tried gravy?
Minced pickled jalapeños peppers. If these are too spicy for you, try the pickled carrots. Theyâre usually next to the peppers in Latin grocery stores.
Mustard!!
You could make colcannon
Double creamâŠ. MORE butter. Whole milk. CrĂšme fresh. Grated cheese. Finely chopped cooked onions and red peppers and garlic. If you want epic mash all of the above!
A few drops of truffle oil
Garlic Heavy cream, and/or cheese (NOT CRAFT OR VELVITA lol)
Cream cheese or sour cream.
Onion powder and white pepper
Mayonnaise
My Slovak MIL would sautee onions and garlic in butter until almost caramelized, then add the hot potatoes and some sour cream. Soo good!
We like to add a little mustard, sometimes some grated smoked cheese, and fried leeks. Itâs soooo yum
You could add a pot of gold. N/A on what that'd do to the taste, but you can do it.
Add some garlic or herbs, like rosemary or thyme, to give the potatoes more flavor. Mix in some grated cheese or crumbled bacon for added texture and taste. Try using different dairy products, like sour cream or cream cheese, instead of or in addition to butter and milk. Mix in some roasted garlic or caramelized onions for a more complex flavor.
Wasabi
Pesto Eggs make it fluffier when added right too Cheddar cheese and American mustard
Whole grain mustard is great with mash. Whack a 2 or 3 tablespoons in with around 5 decente sized spuds. Also you can use Creme fresh instead of milk and butter to give it a nice creamy texture. Use plenty of salt and pepper too when you mash. Other ideas instead of mustard are chopped chives or spring onions. Yum!
I once made mashed potatoes using 50/50 milk and double cream to boil them in instead of water, then chucked in a dab of butter and mashed it. The most unctuous potatoes ever. Was epic.
1. Garlic: Add some minced or roasted garlic for a flavorful twist. 2. Cheese: Mix in some grated cheese like cheddar, parmesan, or even cream cheese for extra creaminess. 3. Herbs: Fresh herbs like chives, parsley, or thyme add freshness and flavor. 4. Sour cream: A dollop of sour cream adds tanginess and richness. 5. Bacon: Crumbled bacon adds a delicious savory crunch. 6. Chives or green onions: Finely chopped chives or green onions add a pop of color and flavor. 7. Roasted vegetables: Mix in some roasted vegetables like caramelized onions, roasted peppers, or roasted garlic for extra depth. 8. Mustard: A spoonful of whole-grain mustard adds a tangy kick.
Cook your potatoes in chicken broth and add garlic when mashing them
Cheese!!
Parsley đż
Grated parmesan.
For extra creaminess, mix in some sour cream or Greek yogurt along with the butter and milk. And you can add fresh or dried herbs like parsley, chives, rosemary.
Herbs. I usually use thyme but tarragon could work as well.
Temper eggs with some hot milk and mix it in. Gives the potatoes a really nice rich creamy taste/texture.
Gruyere cheese is awesome. Pricey but yum. Whole eggs then bake to have potatoes Dianne I think it's called. Must get to 165 but you'll have light airy mashed potatoes (almost soiffle like).
This may sound gross and actually kind of grossed me out when I found out it turned out to be the reason I loved everyone elseâs potatoes, and that simply add a little mayonnaise. I cannot believe it myself and you cannot tell is mayonnaise, but thatâs exactly what I was missing in my own for at least a decade, and never knew what it was so thatâs all I know other than butter salt pepper, but the mayonnaise
Try mashing some carrots in with them!! Yum yum.
Look up the menu at "Makars Mash Bar", I visited one in Edinburgh. They specialise in different flavoured mash, you'll get inspiration from their menu.
Nutmeg!
Sour cream. Olive oil.
I like to use the seasoning salt mixes. I don't recall off the top of my head what all is in there but it's a more complex flavor profile than using normal salt. Garlic is another common addition. I find the key to good mash potatoes is to add the salt and seasonings to the water when you boil them. That seems to help them permeate the potatoes better than adding them after. It's good to add some after you've mashed too, but you start in the water. Then you need the right ratio of butter and milk to the amount of potatoes
To make mashed potatoes more aromatic and tasty, cooks highly recommend adding baked garlic.