Recipe: 9 Variations for Mashed Potatoes

MASHED POTATO VARIATIONS

Country Style: Do not peel potatoes; instead, mash them with skins on.

Fruity Flavored: Add a little extra-virgin olive oil in place of some of the butter when mashing.

Pesto Swirled: Spoon freshly made mashed potatoes into a large serving bowl; using a spoon, partially stir in prepared pesto to create a swirl design.

Cheddar: Stir in sour cream and shredded cheddar cheese into hot mashed potatoes; finish with a sprinkle of sliced green onions or snipped chives.

Dijon-Herb: Stir coarse-grain or regular Dijon-style mustard and chopped fresh herbs (such as thyme or basil) into mashed potatoes.

Balsamic: Drizzle a little balsamic vinegar into mashed potatoes for a little zip; makes a wonderful match for steak.

Garlicky: Add peeled garlic cloves to water when boiling potatoes; mash with potatoes before adding milk and butter.

Broccoli: Add small broccoli florets to cooking water during last 10 minutes of boiling potatoes; mash with potatoes.

Horseradish: Stir prepared horseradish sauce into mashed potatoes to make them zippy.

Source: the National Potato Promotion Board