The Creamiest Mashed Potatoes 20 Ways, From Grandma’s Classic Bowl to New Family Favorites

On Thanksgiving, the turkey gets the spotlight, but the mashed potatoes are what everyone fights over. It is the first thing kids pile on their plate and the bowl that always comes back empty. These mashed potatoes recipes start with Grandma’s classic and go all the way to roasted garlic, cheesy French aligot and a crispy casserole, each with the little trick that keeps them creamy and never gluey. Which one will be on your table this year..

Classic Creamy Butter Mashed Potatoes

Here is the trick that changes everything: warm the milk and butter before they go into the potatoes. Cold dairy cools the potatoes down and makes them stiff, while warm dairy keeps them fluffy and silky. Use Yukon Gold potatoes for a naturally buttery flavor, and mash by hand or with a ricer. Never use a blender or food processor, which turns mashed potatoes gluey.

You will need: 3 pounds Yukon Gold potatoes, 1 tablespoon salt for the water, 1 cup whole milk, 1/2 cup butter, 1/2 teaspoon salt, black pepper, chopped chives

How to make it: Peel the potatoes and cut into even 2 inch chunks. Cover with cold water, add the salt and bring to a boil. Simmer 15 to 20 minutes until a fork slides in easily. Meanwhile warm the milk and butter together until the butter melts. Drain the potatoes well and return them to the hot pot for 1 minute to steam off extra water. Mash or rice, then stir in the warm milk mixture a little at a time. Season with salt and pepper and top with chives and an extra pat of butter.

Roasted Garlic Mashed Potatoes

Roasting a whole head of garlic turns it soft, sweet and spreadable, with none of the sharp bite of raw garlic. Squeeze it straight into your mashed potatoes and the whole kitchen smells like a holiday. Google searches for extra creamy garlic mash keep climbing every November, and one taste explains why. Do you like a little garlic or a lot?

You will need: 3 pounds Yukon Gold potatoes, 1 whole head garlic, 1 teaspoon olive oil, 3/4 cup warm half and half, 6 tablespoons butter, 1 teaspoon salt, black pepper

How to make it: Heat the oven to 400°F. Cut the top off the garlic, drizzle with oil, wrap in foil and roast 40 minutes until soft. Peel and cube the potatoes, cover with cold salted water and simmer 15 to 20 minutes until tender. Drain well. Squeeze in the garlic, add butter and warm half and half and mash until smooth. Season to taste.

Make Ahead Cream Cheese Mashed Potatoes

If Thanksgiving morning feels like a race, this one is your secret weapon. Cream cheese and sour cream keep the potatoes rich and creamy even after a night in the fridge, so you can make them up to 2 days early and simply bake before dinner. Fewer pots on the stove and one less thing to worry about.

You will need: 3 pounds russet or Yukon Gold potatoes, 8 ounces cream cheese softened, 1/2 cup sour cream, 4 tablespoons butter, 1/2 cup milk, 1 teaspoon garlic powder, 1 teaspoon salt, pepper

How to make it: Boil the peeled, cubed potatoes in salted water 15 to 20 minutes until tender, then drain. Mash with cream cheese, sour cream, butter, milk, garlic powder, salt and pepper. Spread in a buttered 2 quart baking dish, cover and refrigerate up to 2 days. Bake covered at 350°F for 30 minutes, then uncovered 15 to 20 minutes until hot in the center.

Colcannon, Irish Mashed Potatoes With Cabbage

Colcannon is buttery mash folded with soft cabbage or kale and green onions. In Ireland it is a classic Halloween dish, and families once hid small charms inside for luck. Searches for Irish mashed potatoes with cabbage have been breaking out this fall, so it is the perfect time to try it. Serve it the old way, with a pool of melting butter in the middle.

You will need: 3 pounds potatoes, 4 cups shredded green cabbage or kale, 4 green onions sliced, 1 cup milk, 6 tablespoons butter divided, salt and pepper

How to make it: Boil the peeled, cubed potatoes in salted water until tender and drain. Cook the cabbage in 2 tablespoons butter over medium heat 5 to 7 minutes until soft. Warm the milk with the green onions for 2 minutes. Mash the potatoes with the milk mixture and remaining butter, then fold in the cabbage. Make a well on top and add an extra pat of butter.

Loaded Baked Potato Mashed Potatoes

Everything you love on a loaded baked potato, stirred right into the mash: sour cream, sharp cheddar, crispy bacon and green onions. Kids go wild for it and grown ups go back for seconds. It is a great choice for game day as well as the holiday table. Poll: A) extra bacon, B) extra cheese, C) both, obviously?

You will need: 3 pounds russet potatoes, 1 cup sour cream, 1/2 cup milk, 4 tablespoons butter, 1 1/2 cups shredded sharp cheddar, 6 slices bacon cooked and crumbled, 3 green onions sliced, salt and pepper

How to make it: Boil the peeled, cubed potatoes in salted water 15 to 20 minutes until tender. Drain and mash with butter, sour cream and milk. Stir in 1 cup of the cheddar, most of the bacon and most of the green onions. Season, spoon into a dish and top with the remaining cheese, bacon and onions. Broil 2 minutes to melt the cheese if you like.

Crispy Smashed Red Potatoes

Not everyone wants a perfectly smooth mash. These skin on smashed potatoes are soft and creamy inside with golden, crunchy edges. Boil them, flatten them with a glass, then roast until crisp. They are wonderful next to a roast chicken, and you never have to peel a single potato.

You will need: 2 pounds small red potatoes, 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon garlic powder, black pepper, 2 tablespoons chopped parsley, flaky salt

How to make it: Boil the whole potatoes in salted water 15 to 20 minutes until fork tender. Drain and let them steam dry 5 minutes. Heat the oven to 450°F and oil a sheet pan. Place the potatoes on the pan and press each one flat with the bottom of a glass. Brush with oil, season and roast 25 to 30 minutes until crisp. Finish with parsley and flaky salt.

Mashed Potatoes With Easy Pan Gravy

For a lot of families, mashed potatoes are really just a reason to eat gravy. This quick gravy works with turkey drippings on the big day or with plain broth any night of the week. Make a deep well in the middle of the mashed potatoes and fill it to the top, just like Grandma did.

You will need: 3 tablespoons butter or pan drippings, 3 tablespoons flour, 2 cups turkey or chicken broth, 1 teaspoon Worcestershire or soy sauce, 1/4 teaspoon pepper, salt to taste, a batch of hot mashed potatoes

How to make it: Melt the butter or drippings in a saucepan over medium heat. Whisk in the flour and cook 2 to 3 minutes until golden brown. Slowly whisk in the broth so no lumps form. Add Worcestershire and pepper and simmer 5 minutes until thick. Taste for salt and pour over the potatoes.

Brown Sugar Sweet Potato Mash

Sweet potato mash brings a bright orange splash to the table and a cozy hint of cinnamon. It is less fussy than a marshmallow casserole but just as loved, and it pairs beautifully with turkey or ham. Roasting the sweet potatoes instead of boiling them makes the flavor even deeper. Marshmallows on top: yes or no?

You will need: 3 pounds sweet potatoes, 4 tablespoons butter, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1/4 cup milk, 1/2 teaspoon salt

How to make it: Peel and cube the sweet potatoes and boil 12 to 15 minutes until very tender, or roast them whole at 400°F for 45 to 60 minutes and scoop out the flesh. Mash with butter, brown sugar, cinnamon, milk and salt until smooth. Taste and add a little more sugar or salt as you like.

Slow Cooker Mashed Potatoes

On Thanksgiving the stove is crowded and the oven is full. This version cooks right in the slow cooker, gets mashed in the pot and stays warm for hours. That means the mashed potatoes are ready whenever the turkey is, and you have one more burner free. It is the trick busy hosts swear by.

You will need: 5 pounds Yukon Gold potatoes peeled and cubed, 1 cup chicken broth, 4 cloves garlic, 1/2 cup butter, 1 cup warm milk, 4 ounces cream cheese, 1 1/2 teaspoons salt, pepper

How to make it: Put the potatoes, broth and garlic in a 6 quart slow cooker. Cover and cook on high 4 hours or on low 6 to 7 hours until very tender. Mash right in the pot with butter, cream cheese and warm milk. Season and keep on the warm setting, stirring now and then, until dinner.

Parmesan Herb Mashed Potatoes

A handful of fresh herbs and salty Parmesan turns everyday mash into something that tastes restaurant special. Parsley, chives and a little thyme keep it fresh, while the cheese adds a savory depth everyone notices. It is wonderful with steak, chicken or a holiday roast.

You will need: 3 pounds Yukon Gold potatoes, 3/4 cup grated Parmesan, 1/2 cup warm milk, 4 tablespoons butter, 2 tablespoons chopped parsley, 2 tablespoons chopped chives, 1 teaspoon fresh thyme leaves, salt and pepper

How to make it: Boil the peeled, cubed potatoes in salted water 15 to 20 minutes until tender and drain. Mash with butter and warm milk. Stir in the Parmesan and herbs, saving a few for the top. Season with salt and pepper and serve right away.

Horseradish Mash for Roast Beef

A spoonful of horseradish gives creamy potatoes a gentle kick that is perfect next to prime rib, pot roast or steak. It does not taste spicy so much as bright and lively. If your family does a beef roast for Christmas, save this one for December too. Start small and add more to taste.

You will need: 3 pounds russet potatoes, 2 to 3 tablespoons prepared horseradish, 1/2 cup sour cream, 1/2 cup warm milk, 4 tablespoons butter, 1 teaspoon salt, pepper, chopped chives

How to make it: Boil the peeled, cubed potatoes in salted water until tender and drain well. Mash with butter, warm milk and sour cream. Stir in 2 tablespoons horseradish, taste, and add more if you want more kick. Season and top with chives.

Mashed Potato Casserole With a Cheesy Top

This is the dish that disappears first at every potluck. Creamy mashed potatoes get baked with cheddar and a buttery crumb topping until golden and bubbling. It is also a smart way to use leftovers the day after the holiday. Cooking for a smaller crowd this year? See our small Thanksgiving dinners for 2 to 4 people.

You will need: 4 cups mashed potatoes, 4 ounces cream cheese softened, 1 cup sour cream, 1 egg, 1 1/2 cups shredded cheddar divided, 1/2 cup panko, 2 tablespoons melted butter, salt and pepper

How to make it: Heat the oven to 350°F. Stir the mashed potatoes with cream cheese, sour cream, egg and 1 cup cheddar. Season and spread in a buttered 2 quart dish. Top with the rest of the cheese and the panko tossed with melted butter. Bake 30 to 35 minutes until golden on top and hot in the center.

Dutch Stamppot With Greens

In the Netherlands, stamppot is the dinner of cold, dark evenings. Potatoes are mashed together with greens such as kale or endive and usually served with smoked sausage or a slice of pork. It is hearty, cheap and very satisfying. Make a little well in the middle for gravy, just like the Dutch do.

You will need: 3 pounds potatoes, 1 pound kale or curly endive finely chopped, 1/2 cup warm milk, 3 tablespoons butter, pinch of nutmeg, salt and pepper, 1 pound smoked sausage

How to make it: Boil the peeled potatoes in salted water until tender. If using kale, add it to the pot for the last 10 minutes. Drain and mash with butter, milk and nutmeg. If using endive, stir it in raw and finely chopped. Heat the sausage in a skillet and serve sliced on top.

Aligot, the Cheesy French Mash That Stretches

Aligot comes from the Aubrac region of southern France, and it is mashed potatoes taken to the extreme. So much cheese gets beaten in that the mash stretches like taffy when you lift the spoon. Traditionally it uses a fresh local cheese, but a mix of mozzarella and Gruyere works at home. Would you try it?

You will need: 2 pounds Yukon Gold potatoes, 4 tablespoons butter, 1 cup heavy cream, 1 clove garlic minced, 8 ounces mozzarella shredded, 4 ounces Gruyere shredded, salt and pepper

How to make it: Boil the peeled potatoes until very tender and drain. Push them through a ricer or mash until totally smooth. Over low heat, beat in butter, warm cream and garlic. Add the cheese a handful at a time, stirring hard with a wooden spoon until the mash turns glossy and stretchy, about 5 minutes. Serve at once.

Duchess Potatoes

Duchess potatoes are mashed potatoes in their party dress. The mash gets enriched with egg yolks, piped into pretty swirls and baked until the edges turn golden and crisp. You can pipe them a day ahead and bake them right before guests arrive. They look fancy but they are really just mashed potatoes with a nice outfit.

You will need: 2 pounds russet potatoes, 3 tablespoons butter, 2 egg yolks, 1/4 cup grated Parmesan, pinch of nutmeg, salt and pepper, 1 egg beaten for brushing

How to make it: Boil the peeled potatoes until tender, drain and rice or mash until very smooth. Beat in butter, yolks, Parmesan, nutmeg, salt and pepper. Spoon into a piping bag with a large star tip and pipe swirls onto a lined sheet. Brush gently with beaten egg. Bake at 425°F for 15 to 20 minutes until golden.

Shepherd’s Pie With a Mashed Potato Crust

Searches for shepherd’s pie with mashed potatoes have shot up this fall, and it is easy to see why. A savory filling of ground meat and vegetables in gravy gets covered with a thick blanket of mashed potatoes and baked until golden. Made with lamb it is shepherd’s pie, and made with beef it is often called cottage pie.

You will need: 1 pound ground lamb or beef, 1 onion diced, 2 carrots diced, 1 cup frozen peas, 2 tablespoons tomato paste, 1 tablespoon flour, 1 tablespoon Worcestershire sauce, 1 cup beef broth, 1 teaspoon thyme, salt and pepper, 4 cups mashed potatoes

How to make it: Heat the oven to 400°F. Brown the meat with the onion and carrots and drain the fat. Stir in tomato paste and flour, then the Worcestershire, broth and thyme. Simmer 10 minutes, add the peas and season. Spread in a baking dish, top with mashed potatoes and rough up the top with a fork. Bake 25 minutes until golden.

Leftover Mashed Potato Cakes

The day after a big dinner, these little cakes are the best reason to make extra mashed potatoes. Cold mash gets mixed with egg, cheese and green onion, then pan fried until crisp and golden. Serve them with a fried egg for breakfast or with sour cream as a snack. Who else makes extra mash just for these?

You will need: 2 cups cold leftover mashed potatoes, 1 egg, 1/3 cup flour, 1/2 cup shredded cheddar, 2 green onions sliced, salt and pepper, 2 tablespoons oil or butter for frying

How to make it: Mix the cold mashed potatoes with egg, flour, cheese and green onions. Season. Shape into 8 patties about 1/2 inch thick. Heat oil in a skillet over medium heat and fry the cakes 3 to 4 minutes per side until deep golden. Drain briefly and serve warm.

Lighter Cauliflower and Potato Mashed Potatoes

Want something a little lighter that still feels like comfort food? Half potatoes and half cauliflower gives you a fluffy, buttery mash with more vegetables in every scoop. Most people at the table will never guess. A spoonful of Greek yogurt keeps it creamy without a lot of extra butter.

You will need: 1 pound Yukon Gold potatoes, 1 medium head cauliflower cut into florets, 3 tablespoons butter, 1/4 cup plain Greek yogurt or sour cream, 1 clove garlic minced, 1/2 teaspoon salt, pepper, chives

How to make it: Peel and cube the potatoes and boil in salted water for 5 minutes. Add the cauliflower and cook 12 to 15 minutes more until everything is very tender. Drain well and let it steam dry for 2 minutes so the mash is not watery. Mash with butter, yogurt and garlic. Season and top with chives.

Garlic and Herb Cheese Mashed Potatoes

A soft garlic and herb cheese spread does all the work in this one. It melts into the hot potatoes and adds garlic, herbs and creaminess in one step. It is the fastest way to make mashed potatoes taste like you worked all afternoon. Perfect for a weeknight, special enough for the holidays.

You will need: 3 pounds Yukon Gold potatoes, 1 package (about 5 ounces) garlic and herb soft cheese spread, 1/2 cup warm milk, 3 tablespoons butter, salt and pepper, chopped parsley

How to make it: Boil the peeled, cubed potatoes in salted water 15 to 20 minutes until tender and drain. Mash with butter and the cheese spread while hot. Stir in warm milk until creamy. Season with salt and pepper and sprinkle with parsley.

Brown Butter and Sage Mashed Potatoes

Browning butter takes about five minutes and makes it taste toasty and nutty, almost like caramel. Add a few fresh sage leaves and you have the most fall flavored mashed potatoes on the table. The crispy sage leaves make a pretty topping too. Which version will you make first this year? Tell us in the comments.

You will need: 3 pounds Yukon Gold potatoes, 1/2 cup butter, 10 fresh sage leaves, 3/4 cup warm milk or cream, 1 teaspoon salt, pepper

How to make it: Boil the peeled, cubed potatoes in salted water 15 to 20 minutes until tender and drain. Melt the butter in a light colored pan over medium heat. Add the sage and cook, swirling, 4 to 6 minutes until the butter smells nutty and turns golden brown. Lift out the sage. Mash the potatoes with warm milk and most of the brown butter. Top with crispy sage and the rest of the butter.