Recipe Roundup

21 Ways to Make This Year’s Mashed Potatoes the Best

There’s more than one path to creamy, dreamy potatoes.
A swirl of golden mashed potatoes in a serving bowl with a large pat of butter melting into a pool in the potato valleys.
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

If you’re picturing your Thanksgiving table and filling out your Thanksgiving checklist, chances are you’re looking for great mashed potato recipes to consider making alongside a killer stuffing and green bean casserole. Below you’ll find all the options you need. There are make-ahead mashed potatoes, extra-creamy, buttery mashed potatoes, and mashed potatoes with a little something extra in the mix. Who said potatoes can’t be full of flavor? Find that ricer and scroll down to pick your winner.

  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    17/21

    Cabbage Potato Pie

    Creamy mashed potatoes get jazzed up with crispy bits of bacon and sharp cheddar cheese, then wrapped in Savoy cabbage leaves before roasting in the oven. Essentially, we're talking comfort food by the skillet.

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  • Christopher Baker
    18/21

    Potato and Celery Root Mash

    Celery root adds a slightly sweet, earthy flavor to this creamy mash.

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  • Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    19/21

    Vegan Garlic Mashed Potatoes

    Extra-virgin olive oil takes the place of cream and butter in these luxuriously creamy and golden mashed potatoes. And if you're looking for more test-kitchen approved options for a vegan Thanksgiving, we've got those, too.

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  • Photo by Elizabeth Cecil
    20/21

    Mashed Potato Skordalia

    Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic.

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  • Hans Gissenger
    21/21

    Parsnip, Potato, and Turnip Purée

    Looking for mashed potato recipes that might help you get through your root vegetable stash? These potatoes get a boost here from parsnips and turnips—plus a crunchy panko topping.

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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which... Read more
Senior SEO Editor, Cooking
The Epicurious editorial team develops original recipes, and publishes stories about cooking better, faster, and more creatively, sustainably, and affordably. See our full masthead, here.
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