Let’s be honest: mashed potatoes are the unsung hero of comfort food.

Sure, turkey struts around on Thanksgiving, and steak hogs the spotlight on date nights, but the real MVP? That creamy, buttery, cloud-like scoop of mashed potatoes sitting quietly on the side of your plate.

And here’s the thing: mashed potatoes don’t have to be boring. You don’t need to settle for the same old “butter and salt” routine every time. There are endless ways to dress them up, mix them in, and flat-out transform them.

Today, I’m breaking down 21 mashed potatoes ideas that’ll make you say, “Why didn’t I try this sooner?”

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1. Classic Buttery Mashed Potatoes

Let’s start where it all began: simple, creamy, buttery mashed potatoes. No bells, no whistles, just potatoes, butter, milk, salt, and pepper. Honestly, if you nail this, you’ll win hearts everywhere. The trick? Use warm milk and plenty of butter. And when I say plenty, I mean don’t measure—just trust your gut.

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2. Garlic Mashed Potatoes

Ever roasted garlic until it turned soft, golden, and almost sweet? Mash that into your potatoes, and suddenly you’ve got garlic mashed potatoes that taste restaurant-worthy. Seriously, roasted garlic is the cheat code of cooking.

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3. Sour Cream and Chive Mashed Potatoes

This combo is basically baked potato vibes in mashed form. The sour cream adds tang, the chives add freshness, and together they create a side dish that feels light but still indulgent.

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4. Cheddar Cheese Mashed Potatoes

Melt shredded cheddar into hot potatoes, stir, and watch gooey magic happen. Add a little extra cheese on top and throw it under the broiler if you want a crispy, golden layer. Who’s going to argue with that?

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5. Bacon Mashed Potatoes

Want to make mashed potatoes even more addictive? Easy—add bacon. Crispy, salty bacon folded into potatoes basically makes a complete meal. Not that I’ve eaten just a bowl of bacon mash for dinner or anything…

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6. Mashed Potatoes with Cream Cheese

Here’s a pro move: stir in cream cheese. It makes the mash tangy, extra creamy, and ridiculously smooth. If you’ve only ever done butter and milk, cream cheese will blow your mind.

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7. Buttermilk Mashed Potatoes

Buttermilk gives mashed potatoes a tangy kick that cuts through richness. It’s the Southern grandmother-approved version, and IMO, it deserves more credit than it gets.

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8. Mashed Potatoes with Truffle Oil

This one’s for when you feel a little fancy. Drizzle in truffle oil (a tiny bit goes a long way), and suddenly your side dish feels like something out of a five-star menu. Ever wondered why truffle smells so expensive? Because it practically screams “fancy.”

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9. Horseradish Mashed Potatoes

Need a bold idea? Add horseradish. It brings heat and bite that pair perfectly with prime rib or roast beef. Not for the faint of heart, but if you like flavor with a kick, you’ll love this.

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10. Mashed Sweet Potatoes

Yes, I know they’re technically not the same as regular potatoes, but they deserve a spot here. Sweet potatoes mash beautifully, and with a little butter, cinnamon, and nutmeg, you get something cozy and naturally sweet.

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11. Olive Oil Mashed Potatoes

Ditch the butter (just for a minute, calm down) and use high-quality olive oil instead. It makes the potatoes silky and adds a fruity richness that feels lighter than the traditional version. Bonus: dairy-free friends will love you for this.

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12. Mashed Potatoes with Caramelized Onions

Caramelized onions are sweet, savory, and basically magic. Stir them into mashed potatoes, and suddenly you’ve got depth and flavor that makes people think you worked way harder than you did.

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13. Mashed Potatoes with Parmesan and Herbs

Add parmesan, rosemary, and thyme, and you’ve got a herby, cheesy masterpiece. The parmesan adds nutty saltiness while the herbs keep things fresh. Honestly, this might be my go-to version if I had to pick one forever.

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14. Wasabi Mashed Potatoes

Yes, wasabi. Stir a little in, and you’ll get a punchy, spicy mash that pairs shockingly well with steak or grilled salmon. Think of it as mashed potatoes with a personality.

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15. Spinach Mashed Potatoes

Fold sautéed spinach into your mash for a green, veggie-packed twist. It looks pretty, tastes earthy, and makes you feel slightly better about eating that third scoop.

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16. Mashed Potatoes with Roasted Red Peppers

Roasted red peppers add color, sweetness, and smokiness. They make mashed potatoes taste brighter and a little Mediterranean. Plus, they look way fancier on the table than plain beige mash.

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17. Blue Cheese Mashed Potatoes

If you love bold flavors, crumble blue cheese into hot mashed potatoes. The tangy, funky cheese melts and infuses every bite. Not for everyone, sure, but if you’re a blue cheese fan, this is next-level.

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18. Leek Mashed Potatoes

Sauté leeks in butter until soft and golden, then stir them in. They give a mild onion flavor without being overpowering. It’s elegant, simple, and perfect for holidays.

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19. Loaded Mashed Potatoes

Basically, take everything from a loaded baked potato—cheddar, sour cream, bacon, green onions—and mash it together. At that point, is it a side dish or a full-blown meal? Honestly, who cares.

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20. Vegan Mashed Potatoes

Don’t worry, vegans, you’re not left out. Use plant-based butter, almond or oat milk, and roasted garlic. The flavor stays creamy and rich, and nobody misses the dairy.

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21. Brown Butter Mashed Potatoes

Last but definitely not least: brown butter. Melt butter until it turns golden and nutty, then stir it into your mash. It adds depth, richness, and a toasty flavor that feels gourmet with zero extra effort.

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Pro Tips for the Best Mashed Potatoes Ever

You can experiment with flavors all you want, but if your technique isn’t solid, your potatoes will flop. Here’s how to guarantee success:

• Pick the right potato. Russets = fluffy, Yukon Golds = creamy. Mix both for the best texture.
• Salt your water. Potatoes need seasoning from the inside out. Salt the boiling water generously.
• Mash gently. Use a ricer or hand masher. Overmixing = gluey potatoes. Trust me, you don’t want gluey.
• Warm your dairy. Cold milk or butter shocks hot potatoes and messes up the texture. Warm them first for smoother mash.

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FAQs About Mashed Potatoes Ideas

Can I make mashed potatoes ahead of time?
Yes! Store them in the fridge and reheat with extra cream or butter. They’ll come back to life beautifully.

What’s the best potato variety for mashed potatoes?
Russet for light and fluffy, Yukon Gold for creamy. I like mixing both for balance.

Can I freeze mashed potatoes?
Technically, yes. But fresh always tastes better. If you freeze them, add more cream when reheating to fix the texture.

What do I do if my mashed potatoes turn gluey?
Sad truth: you can’t fully fix them. But you can turn them into crispy potato pancakes the next day. Problem solved.

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Final Thoughts

So there you go—21 mashed potatoes ideas that prove this side dish is way more versatile than it gets credit for. Whether you keep it classic, go bold with wasabi, or impress guests with truffle oil, there’s no reason to settle for boring potatoes ever again.

Honestly, mashed potatoes might never win “main character” status at the dinner table, but they don’t need to. They’re the reliable best friend who makes every meal better. And who doesn’t love that?

Now the real question: which one are you making first?