Mashed Potatoes of the World
Every potato country mashes its own way. Paris whips in a famous amount of butter, Ireland folds in cabbage or scallions, the Dutch mash in kale and sausage, the Rhineland adds apples and Bihar smokes them with mustard oil. America made mash the Thanksgiving side, then loaded it, garlicked it and put sweet potatoes under marshmallows.
Pommes Purée (Robuchon-Style French Mashed Potatoes)
Waxy yellow potatoes boiled in their skins, milled, dried over the heat, then beaten with cold butter, a quarter of the potatoes' weight, and loosened with hot milk until glossy and almost pourable.
Irish Colcannon
Floury potatoes steamed in their jackets, mashed with hot milk until fluffy, then folded with an equal volume of buttered Savoy cabbage and served with butter melting in the middle.
Irish Champ (Scallion Mashed Potatoes)
Potatoes boiled in their skins and mashed with milk that has simmered with chopped scallions, then beaten with butter and served in warm bowls with more butter melting in a well on top.
Scottish Clapshot (Orkney Potatoes and Rutabaga)
Floury potatoes and rutabaga ("neeps") boiled together, dried in the pan so the mash is not watery, then mashed with butter, salt and pepper and finished with chives.
Dutch Boerenkool Stamppot with Rookworst
Potatoes and curly kale cooked in one pot under a smoked sausage, roughly mashed with braised bacon and onions, butter, a splash of vinegar and lots of black pepper, served with the sausage on top.
Himmel un Ääd (German Heaven and Earth)
Mashed potatoes ("earth") with lemony apple compote with thyme ("heaven"), topped with fried slices of blood sausage and crisp floured onion rings.
Aloo Chokha (Bihari Mashed Potatoes with Mustard Oil)
Boiled potatoes mashed by hand with raw red onion, green chilies, cilantro, a spoonful of pickle masala and a drizzle of pungent mustard oil, served warm with litti, roti or rice.
Causa Limeña (Peruvian Layered Potato Cake)
Riced yellow potatoes kneaded with lime juice, oil and ají amarillo into a bright yellow dough, layered with chicken in mayonnaise and avocado, chilled and topped with egg and olives.
Classic American Mashed Potatoes
Whole russets simmered in their skins, peeled hot and riced, then stirred with melted butter first and warm half-and-half second for a fluffy, creamy holiday mash.
Garlic Mashed Potatoes
Rinsed russet cubes simmered in butter, half-and-half and a little water with a dozen cloves of garlic that were first cooked with a pinch of sugar until sticky and golden, then mashed with more butter.
Loaded Mashed Potatoes
Skin-on russets mashed with warm half-and-half and butter, then loaded like a baked potato with crisp bacon, cheddar, sour cream and chives.
Skin-On Smashed Red Potatoes
Small whole red potatoes simmered with a bay leaf, dried, lightly smashed with a spatula and folded with a tangy binder of melted butter, cream cheese and starchy cooking water, so pink skins and chunks remain.
Sweet Potato Casserole with Marshmallows
Sweet potatoes cooked down in butter and cream instead of water, mashed with a little cream cheese, then covered with halved marshmallows and baked in a hot oven until they puff and brown.
25-Minute Weeknight Mashed Potatoes
Yukon Golds sliced 1/4 inch thick so they cook in about 12 minutes in a single quart of water, then mashed with butter and half-and-half; dinner-ready in 25 minutes.
Kentucky-Style Mashed Potatoes and Gravy, Inspired by KFC
Ultra-smooth riced potatoes enriched with whole milk, heavy cream and butter, under a peppery brown chicken-and-beef gravy, the fried chicken side at home; inspired by, not official.