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.
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk; top with fresh dill.
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash (No. 1).
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).
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).
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.
Make Classic Mash (No. 1); top with applesauce and sprinkle with grated nutmeg.
Cook 1/2 pound chopped bacon until crisp. Make Classic Mash (No. 1); replace half of the butter with 2 to 4 tablespoons bacon drippings. Fold in some bacon; sprinkle the rest on top.
Make Bacon Mash (No. 11). Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.
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).
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.
Make Classic Mash (No. 1); mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions.
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.
17. 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.
18. 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.
Make Chunky Red Mash (No. 2); stir in 1/2 cup pesto. Garnish with pine nuts.
Make Classic Mash (No. 1); stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.
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.
22. Italian Cheese
Make Classic Mash (No. 1); salt lightly. Add 1/2 cup each grated Parmesan and Romano cheese.
Make Chunky Red Mash (No. 2); add 1/2 pound crumbled feta cheese, 1/4 cup each minced dill, parsley and scallions, and 2 teaspoons minced oregano.
Fry 1/2 pound crumbled chorizo until crisp; stir in 2 tablespoons paprika. Spoon, with drippings, over Classic Mash (No. 1); top with scallions.
25. Rutabaga-Brown Butter
Make Classic Mash (No. 1); replace half of the potatoes with 1 pound rutabaga. Brown 4 tablespoons butter with 3 tablespoons chopped parsley and a pinch of nutmeg; drizzle over mash.
Peel and cube 1 pound butternut squash; boil 8 minutes. Drain, puree and swirl into Classic Mash (No. 1).
Make Squash-Swirl Mash (No. 26). Brown 4 tablespoons butter with 1/4 cup chopped sage and 1 teaspoon salt; pour over mash.
28. Stewed Leek
Make Classic Mash (No. 1). Thinly slice 1 bunch leeks; stew in melted butter until tender, 12 to 15 minutes. Stir the leeks into the mash.
Boil 1 bunch broccoli florets until tender; drain. Add to Classic Mash (No. 1) with 1/2 pound grated cheddar.
Make Italian Cheese Mash (No. 22); top with 2 teaspoons minced rosemary mixed with the grated zest of 1 lemon.
Toss 1 pint grape tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at 450 degrees, turning. Add to Classic Mash (No. 1).
32. Italian Sausage
Saute 1/2 pound crumbled sweet Italian sausage until crisp. Make Classic Mash (No. 1). Stir in 1 cup Parmesan; top with the sausage.
33. Indian Spice
Toast 2 teaspoons each mustard, cumin and coriander seeds in a skillet. Add 1 stick butter and 1/2 teaspoon each ground turmeric and salt. Make Classic Mash (No. 1) with the spiced butter.
Saute 12 ounces sliced shiitake mushroom caps in butter until golden. Serve over Squash-Swirl Mash (No. 26). Garnish with chopped parsley.
35. Indian Green Pea
Make Indian Spice Mash (No. 33). Warm 1/2 cup frozen peas in the butter; remove with a slotted spoon. Top the mash with the peas.
36. Crispy Shallot
Slowly cook 8 thinly sliced shallots in 3 tablespoons olive oil until crisp and golden; drain. Sprinkle over Classic Mash (No. 1) or Italian Cheese Mash (No. 22).
37. Celery Root
Cook 2 cubed peeled celery roots in 2 cups milk until tender; puree. Make Classic Mash (No. 1) but replace the milk with the celery root puree. Garnish with parsley.
38. Swiss Chard
Remove stems from 1 bunch Swiss chard; boil 5 minutes, then add the leaves and cook 3 more minutes. Drain, chop and add to Classic Mash (No. 1).
Make Classic Mash (No. 1). Brown 4 tablespoons butter with 1/2 cup chopped walnuts, 2 tablespoons each chopped rosemary and parsley, and 1/2 teaspoon salt; add a pinch of sugar. Crumble blue cheese over the mash; drizzle with the browned butter.
40. Poblano Pepper
Broil 3 poblano peppers until blackened. Peel, seed and cut into strips. Saute 1 cup chopped onion, the poblanos and 1 sliced garlic clove in olive oil until golden. Serve over Classic Mash (No. 1); garnish with sour cream.
Mix 1 to 3 tablespoons wasabi powder with equal parts water to make a paste; cover. Make Classic Mash (No. 1); stir in the wasabi paste.
42. Sweet Potato
Roast 2 pounds sweet potatoes at 400 degrees until tender, 1 hour. Halve, then scoop out flesh. Puree with 4 tablespoons butter; add salt.
43. Sweet Potato Pie
Make Sweet Potato Mash (No. 42); stir in 1/4 cup maple syrup. Top with toasted pecans.
Add 1/2 pound grated Gruyère to Classic Mash (No. 1); top with roasted tomatoes (No. 31) and cooked Swiss chard (No. 38).
Cook 1/2 cup diced prosciutto in olive oil until crisp, 6 minutes. Spoon over Sweet Potato Mash (No. 42).
46. Pumpkin Seed
Make Sweet Potato Mash (No. 42) with just 2 tablespoons butter. Saute 1/2 cup diced roasted poblanos, 1/4 cup green pumpkin seeds and 1 teaspoon cumin in 2 tablespoons butter; season with salt and spoon over the mash.
47. Sweet Potato-Apple
Make Sweet Potato Mash (No. 42); while the potatoes roast, simmer 2 chopped peeled apples in 1/4 cup apple cider with 1/2 teaspoon cinnamon until soft. Puree with the potatoes.
48. Sweet Spice
Make Sweet Potato Mash (No. 42); stir in 2 teaspoons pumpkin pie spice and the grated zest and juice of 1 orange.
Make Sweet Potato Mash (No. 42); puree with 1 tablespoon curry powder and 3 tablespoons each plain Greek yogurt and mango chutney. Top with toasted coconut.
50. Root Vegetable
Make Sweet Potato Mash (No. 42); while the potatoes roast, boil 2 each peeled and diced parsnips and turnips until tender. Puree with the potatoes and butter; garnish with chives.