Mashed potatoes often get a bum rap for being bland, but with the right mix-ins, even store-bought spuds can become star of the meal. (Wield this power carefully, lest you upstage everybody at every potluck ever.)
If you need a good mashed-potato recipe to use as the base, try Tom's Perfect Mashed Potatoes or this lightened-up version, minus the chives.
Caramelized Onion & Goat Cheese
If you make this side before the rest of the meal is ready, no worries—the potatoes actually become more infused with caramelized-onion flavor the longer it sits.
How to Make It: Sauté 1 large yellow onion, 3 teaspoons of sugar and 3 tablespoons of butter in a pan for about 20 minutes, or until the onions are browned and completely wilted. Fold into a bowl of mashed potatoes, along with 4 ounces of crumbled goat cheese.
Loaded Mashed Potatoes
No mortal can resist the cheesy, bacon-y goodness that is a loaded baked potato. This dish is practically a meal in itself.
How to Make It: Make two pounds of mashed potatoes as you normally would, then top with a hearty layer of sharp cheddar cheese, crumbled bacon and scallions. Pop the dish in the broiler for 30 seconds, or until the cheese has melted. You could either serve it as-is, or fold the melted cheese and bacon into the potatoes, so every bite has just the right cheese-to-bacon-to-mash ratio.
Mediterranean-Style
This side may sound a little out-there at first, but it's based off of Skordalia, a garlic-and-potato-based spread that pairs incredibly well with grilled chicken and lamb dishes.
How to Make It: Mix 2 tablespoons of lemon juice and 1/4 cup of garlic hummus into mashed potatoes, adding more to suit your tastes.
Spinach-Artichoke
If you love spinach-artichoke dip, prepare to go buck wild—like somewhere between "Whoa, I found $20 in my old jeans!" and "I won the lottery, let's party in Vegas!" wild—over these mashed potatoes.
How to Make It: Blend one package of frozen spinach that's been thawed, one can of artichoke hearts (drained), 1/4 cup skim milk, 1/2 cup sour cream, 1 minced clove of garlic, a pinch of salt and 1/4 cup of grated parmesan cheese. Fold the mixture into a bowl of mashed potatoes.
Sweet Potato Swirl
You really can have it all. At least when it comes to your carb-y sides.
How to Make It: Make a batch of mashed potatoes that's twice the size of your mashed sweet potatoes (or just buy premade sweet potatoes—we won't tell if you won't). Fold the sweet potatoes into the regular mash just enough to create a marbelized look.
Pesto-Parmesan
If you thought pesto was just for drizzling on crostini, pasta and meat, you've been limiting yourself for far too long. It gives these potatoes an herby, tangy flavor that makes it the perfect side for mild entrees, like chicken or turkey.
How to Make It: Toss 1/3 cup of pesto and 1/4 cup of parmesan into two pounds of mashed potatoes, and stir until it's almost the color of the Hulk's face.
Sour Cream & Onion
Sometimes you want mashed potatoes that people rave about—but won't compete with the steak you marinated to perfection (or whatever's on the menu). In that case, these mellow sour cream and onion-flavored potatoes are exactly what you need.
How to Make It: Mix 1 teaspoon of onion powder, 1/2 cup of sour cream and 1/2 a bunch of chopped chives into a batch of mashed potatoes. Add more onion powder for stronger flavor, or spoon in extra sour cream for a smoother, creamier blend.
Psst...you can find even more ideas for taking your mashed potatoes to the next level here.
