Mashed Potato Recipes

From : http://www.foodnetwork.com/holidays-and-parties/50-mashed-potato-recipes/index.html

Here is very few recipes you can check 50 Mashed Potato Recipes on above link

1. Classic 
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

2. Chunky Red 
Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk; top with fresh dill.

4. Pepper-Swirl 
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash (No. 1).

5. Low-Fat 
Make Chunky Red Mash (No. 2); replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle 
Make Classic Mash (No. 1); add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

8. Orange-Fennel 
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex 
Make Chunky Red Mash (No. 2); add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce 
Make Classic Mash (No. 1); top with applesauce and sprinkle with grated nutmeg

11. Pancetta-Rosemary 
Cook 1/4 pound diced pancetta in olive oil with 1/4 teaspoon chopped rosemary and 2 smashed garlic cloves; drain and spoon over Classic Mash (No. 1) or Chunky Red Mash (No. 2).

12. Horseradish-Chive 
Make Classic Mash (No. 1); use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

13. Smoky 
Make Classic Mash (No. 1); mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions.

14. Mediterranean 
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes; drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

15. Crispy Garlic 
Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp; drain. Drizzle the oil into Classic Mash (No. 1) or Mediterranean Mash (No. 16); top with the fried garlic.

16. Golden Saffron 
Make Classic Mash (No. 1); add a pinch of saffron to the milk as it heats and steep 10 minutes. Garnish with smoked paprika.

17. Pesto 
Make Chunky Red Mash (No. 2); stir in 1/2 cup pesto. Garnish with pine nuts.

18. Hummus 
Make Classic Mash (No. 1); stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

19. Fennel 
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1); top with the fennel and fennel oil.

20. Italian Cheese 
Make Classic Mash (No. 1); salt lightly. Add 1/2 cup each grated parmesan and romano cheese.