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magazine mashed potatoes with green onions and butter
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A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.
5.0
(5)
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The fluffiest, silkiest mashed potatoes you’ll ever taste
4.6
(4.61)
Easy
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This recipe turns out a creamy, intensely potato-y mash and frees up a burner—clutch when preparing a big holiday dinner.
4.6
(4.57)
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Make this creamy mash days ahead without sacrificing its velvety texture or buttery flavor.
4.0
(4.14)
Easy
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This easy-to-make potato salad gets its zing from sweet relish and plenty of mustard and a dressing reminiscent of deviled eggs.
5.0
(4.75)
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Mellow roasted garlic and sweet-salty miso paste bring big flavor to this buttery, easy-to-love mash.
4.0
(3.88)
Easy
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Crispy, creamy, craggy, and delightfully simple to make.
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(5)
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Generous swooshes of homemade onion dip provide a soft landing for tiny, crispy Hasselback potatoes.
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(5)
Easy
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Like your beloved bag of sour cream and onion chips, but make it mashed potatoes.
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(5)
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This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.
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Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.
4.5
(4.48)
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There's no need for last-minute mashing to turn out the kind of rich potatoes that'll have everyone taking thirds
Articles
(114)
Cooking
Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).
Adam Rapoport
Cooking
For the smoothest spuds, the only tool we trust is a ricer.
Carly Westerfield
Cooking
Less waste, more flavor—it’s a Thanksgiving miracle.
Sam Stone
Cooking
Start with superb spuds and the rest is, pardon our pun, gravy.
Alma Avalle
Cooking
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
Cooking
One less thing to worry about on Thanksgiving Day.
Julie Harans
Videos
(127)
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Michelin Star Chef Jean-Georges Vongerichten joins Bon Appétit to make creamy mashed potatoes for Thanksgiving from his NYC restaurant, Four Twenty Five. Discover his restaurant-quality techniques you can emulate at home, using nothing but potatoes, cultured butter, and a pressure cooker to lock in flavor.
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Join Melissa Miranda, Chris Morocco, Brad Leone, Rachel Gurjar, Chrissy Tracey, and Kendra Vaculin in the Bon Appétit test kitchen as they share 6 of their favorite upgrades for classic mashed potatoes. Looking for an impressively cheesy option? Or something with more kick than your normal fare? From decadent pommes aligot to crispy croquettes, these upgrades will have you looking at mashed potatoes in a whole new light.
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Mashed Potatoes the Basically way.
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There are mashed potatoes, and there are extra buttery mashed potatoes. These are the latter. And they are amazing.
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Tired of boiling your potatoes? Here's a low-maintenance way to make delicious creamy potatoes without having to watch your pot. Simply pierce your potato skins and throw them in the oven while you prep your other holiday dishes. Then you can mash and mix them later.
Get the recipe: Mashed Baked Potatoes With Chives
Get the recipe: Mashed Baked Potatoes With Chives
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Join Zaynab Issa in the Bon Appétit Test Kitchen as she makes her recipe for creamy yukon gold mashed potatoes, topped with crispy potato skins.
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes