3-Way Mashed Potatoes
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Can’t decide on your mashed potatoes? Make these 3-way mashed potatoes and make everyone happy.
When it comes to side dishes, mashed potatoes are what I grew up with. The economical factor of potatoes as well as general likability meant we had mashed potatoes multiple times a week. (As a parent I know that while serving new foods to kids is important, sometimes it’s just required to stick to whatever works.)
We didn’t branch out much from the original milk-and-butter recipe, but as I got older we started putting in garlic or cheddar, which seemed pretty exciting for 1990s Wisconsin. Once I moved out on my own I didn’t have mashed potatoes too often — oversaturation, perhaps — but every so often I love to whip up a batch.
My children are split when it comes to potatoes, one only eating mashed, one eating all kinds but mashed. I’m hoping the latter will come around one day, because it’s far easier to make different kinds of mashed potatoes than it is to make completely different preparations.
I made these 3-way mashed potatoes using one base of mashed potato and then mixed in a variety of flavors to create a favorite for each of the mashed-potato eaters in the house.
Whether you like things spicy, jazzed up with a swirl of tomatoey pesto, or a bit more traditional with herbs, cheese, and crispy prosciutto, there’s something for everyone on the table here.
If you’re worried about prep work (especially during the holidays), you can make the base recipe ahead of time and reheat just before stirring in your mix-ins, adding extra butter to make the potatoes extra-rich, if you like. Or have the extra butter on the side for your guests.
These 3-way mashed potatoes are so full of flavor you won’t even need that gravy.
3-Way Mashed Potatoes
- 3 pounds russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
- 1/4 cup butter
- 1/2- 3/4 cup milk
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Asiago Cheese and Sun-dried Tomato Pesto Mashed Potatoes:
- 1/2 cups shredded Asiago cheese
- 1 tablespoon cup sun-dried tomato pesto
Prosciutto-Sage Mashed Potatoes:
- 1 tablespoon chopped fresh sage
- 2 ounces prosciutto, diced
Spicy Double-Smoked Mashed Potatoes:
- 1/2 cups shredded smoked Gouda cheese
- 1 teaspoons finely chopped chipotle pepper in adobo sauce
- 1 clove garlic
- In a large saucepan, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot saucepan. Add butter. Let stand, uncovered, for 2 to 3 minutes.
- Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling. Prepare the rest of your ingredients. Fry prosciutto over medium heat until crispy and set aside. Finely chop garlic or push through a press and set aside.
- Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk. Divide potatoes into 3 portions.
- For each variation, stir in prepared ingredients. Serve with additional butter, if desired.