Recipes Side Dishes Potato Dishes Mashed Potatoes Every Mashed Potato Recipe You'll Ever Need, From Anthony Bourdain's Pommes Puree to Spicy Harissa Spuds We've got every mashed potato recipe you'll ever need, from Anthony Bourdain's pommes puree to José Andrés rich cheese mash. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on November 25, 2024 Close Photo: Sarah Crowder Whether you're making mashed potatoes for your holiday spread or just for dinner on a weeknight, they're always a crowd-pleaser. Recipes for the velvety side dish range from simple to fancy, classic to completely reinvented. No matter how much you make, the best mashed potatoes will do the quickest vanishing act at the table. Here we've gathered our best mashed potato recipes to suit whatever kind of meal you're planning, from a luxe potato puree to a gussied-up casserole with sage and Fontina. And it's all with a little help from Joël Robuchon, Anthony Bourdain, Melissa Clark, Michael Symon. Massimo Bottura, and the F&W Test Kitchen. 01 of 18 Justin Chapple's Garlic and Herb Mashed Potatoes Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee F&W culinary director at large Justin Chapple's mashed potatoes are a speedy, nearly effortless dish thanks to a flavor-packed special ingredient: a garlic-and-herb-flecked spreadable cheese (such as Boursin). For a colorful twist, use purple Peruvian potatoes instead of Yukon Golds to make purple mashed potatoes. Get the Recipe 02 of 18 Rich and Creamy Mashed Potatoes Sarah Crowder A foolproof and perfect make-ahead dish, the secret to these velvety mashed potatoes is (gasp!) mayonnaise. Get the Recipe 03 of 18 Red Skin Potato Mash Julia Hartbeck Chopped scallions bring freshness to this rich potato mash. Leaving the skin on these potatoes gives this fluffy, creamy dish a nice added crunch. Get the Recipe 04 of 18 Anthony Bourdain's Mashed Potatoes, Kind of Robuchon-Style Diana Chistruga Chef Joël Robuchon is famous worldwide for his super-silky, super-rich, super-light and buttery mashed potatoes. This is Anthony Bourdain's version of those potatoes. Get the Recipe 05 of 18 Harissa Mashed Potatoes Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Smoky harissa and tangy labneh give these spicy mashed potatoes gorgeous color and flavor. Get the Recipe 06 of 18 Herb-Scented Mashed Potatoes Con Poulos To make these next-level potatoes, Justin Chapple first steeps fresh rosemary, sage, and garlic in a combination of milk and cream, then folds that fragrant mixture into boiled and riced potatoes. To make them even more irresistible, he brushes the mashed potatoes with butter and broils them before serving, creating a deliciously light and crispy potato crust on top. Get the Recipe 07 of 18 Cauliflower Mashed Potatoes Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless Mashed potatoes get an elegant upgrade with this combination of Yukon Gold potatoes and cauliflower. Cauliflower lightens the mash, emulsifies beautifully into the potatoes, and keeps the mixture from turning gummy. The lightly browned butter infused with thyme, sage, and rosemary brings in nutty and subtle herbaceous notes; don't forget to save some for the garnish. Get the Recipe 08 of 18 Rich Torrisi's Pommes Puree, also Robuchon-Style Con Poulos These sublime buttery, creamy potatoes are 2012 F&W Best New Chef and Carbone co-founder Rich Torrisi, based on the version made famous by French culinary legend Joël Robuchon. Get the Recipe 09 of 18 Michael Symon's Brown Butter Mashed Potatoes © Con Poulos 1998 F&W Best New Chef Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Reserve a little browned butter to drizzle on the potatoes just before serving. Get the Recipe 10 of 18 Maria Guarnaschelli's Chantilly Potatoes with a Parmesan Crust © Lucy Schaeffer The late cookbook editor Maria Guarnaschelli liked to joke that when you cook French food on a regular basis, you need a cow in the backyard to provide enough butter and cream. This dairy-rich recipe calls for whipped cream and cheese. Get the Recipe 11 of 18 Melissa Clark's Mashed Potato Casserole with Sage and Fontina © John Kernick To take mashed potatoes up a few notches, cookbook author Melissa Clark mashes them with a creamy, tangy mix of crème fraîche, butter, parsley, and sage, then tops them with cheesy breadcrumbs and bakes until crisp. Get the Recipe 12 of 18 Mashed Potatoes with Crispy Shallots © Frances Janisch For ultrafluffy potatoes, we press them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey. Get the Recipe 13 of 18 Sweet Potatoes with Apple Butter © Lucy Schaeffer Apple butter adds even more natural sweetness to Marcia Kiesel's fluffy sweet potatoes. Get the Recipe 14 of 18 Mashed Potatoes with Butternut Squash © Frances Janisch Equal amounts of roasted butternut squash and Yukon Gold potatoes boiled with garlic are combined with half-and-half and butter for a golden, subtly sweet take on classic mashed potatoes. Get the Recipe 15 of 18 Mashed Potatoes with Manchego and Olive Oil © Lucy Schaeffer Instead of using butter, chef José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: "Add the olive oil slowly to the potatoes because if you dump it in all at once, you'll get streaks of oil." Get the Recipe 16 of 18 Thomas Keller's Whipped Yukon Gold Potatoes © Max Kim-Bee These potatoes from 1988 F&W Best New Chef Thomas Keller have a wonderfully fluffy texture because they're passed through a ricer or food mill to make them especially airy. But they're also nicely rich, thanks to generous amounts of butter and heavy cream. Get the Recipe 17 of 18 Creamy No-Fail Make-Ahead Mashed Potatoes Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS Recipe developer Ann Taylor Pittman relies on russet potatoes to create a fluffy, smooth mashed potato that’s a guaranteed crowd favorite. Crème fraîche and cultured butter, as well as baking the potatoes instead of boiling them helps make these the creamiest, most luxurious make-ahead mashed potatoes. Get the Recipe 18 of 18 Massimo Bottura's Velvety Onion Soup with Whipped Potato © Simon Watson The only thing better than mashed potatoes is when they come dolloped in a sumptuous onion soup. And the only thing better than that is when the recipe is by a culinary legend like Massimo Bottura. Get the Recipe The Best Potato Mashers, According to Our Tests Was this page helpful? Thanks for your feedback! Tell us why! Other Submit