Mashed potatoes are always a crowd-pleaser at holiday meals. But if you want to mix things up a bit this year, try one of our delicious variations, below.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Peel potatoes and cut into 2-inch pieces. Cover potatoes with salted cold water by 1 inch in a 5-quart pot, then simmer, uncovered, until tender, about 18 minutes.
Step 2
Shortly before potatoes are done, bring milk just to a simmer in a small saucepan over moderate heat, then remove from heat.
Step 3
Drain potatoes well in a colander, then return to pot along with hot milk, butter, salt, and pepper and mash with a potato masher until combined well.
Variations:
Step 4
• Add 2 cups crumbled goat cheese (8 oz) to potatoes along with butter and milk, and reduce salt to 3/4 teaspoon.
Step 5
• In place of butter, use 1/2 cup extra-virgin olive oil.
Step 6
• In place of milk, use 1 1/2 cups heavy cream and 1/2 cup drained bottled horseradish.
Step 7
• In place of 1 cup of milk, use 1 cup sour cream at room temperature.
Step 8
• Add roasted garlic: Roast 2 heads of garlic, wrapped in foil, in a preheated 400°F oven 50 minutes. Squeeze roasted garlic from skins into potatoes along with butter and milk.
