What can i add to mashed potato to make it a bit more interesting?

Question

I want to use dijon mustard so something that would work well with that...

thank you everyone, i'll be eating mash forever now X

Answer 1

chopped spring onion and grated cheese yummy

Answer 2

Mmmm, garlic!!! This has Romano cheese also, it's a good one. It is from allrecipes.com

INGREDIENTS
3 pounds unpeeled red potatoes, quartered
1/2 pound butter, room temperature
3 ounces Romano cheese, grated
2 tablespoons and 2-3/4 teaspoons chopped garlic
1-1/2 teaspoons salt
1-1/2 teaspoons dried oregano
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Answer 3

Dijon Mustard Potatoes

Ingredients


Boiling Potatoes
water 8 cups
yukon gold potato 3 lbs peeled and quartered
salt 2 Tbsps
Flavor Components
unsalted butter 1/2 cup to taste
cream 2 cups to taste
Dijon mustard 3 Tbsps to taste
salt 1 tsp to taste
black pepper 1/4 tsp to taste

--------------------------------------------------------------------------------
Directions
In a large stock pot combine the water, Yukon gold potatoes, and salt.


Bring to a boil over high heat and cook for 30 minutes or until the potatoes are tender.


Drain the water.


Add the butter and cream in batches while mashing the potatoes to a desired consistency.


Add the Dijon mustard and continue mashing.


Add salt and pepper to taste.

Answer 4

Some that i have found

- Irish Champ is mash with spring onion (simmer the onion in milk first)
- Clapshot is potato and turnip mashed together, with some dripping, gravy and chives
- Nutmeg
- Broccoli (mash the broccili, do't just stir in whole broccoli florets)
- Pea and fried spring onion
- Caramelised onions
- Chilli Flakes
- English Mustard (or mustard powder)
- Parsley
- Cheddar Cheese
- Corn beef hash, boil the potatoes, fry the corn beef with some curry powder, mash potatoes and add to cornbeef, fry for a minute, serve with ketchup
- broccoli and red pepper hash (as above but add broccoli to potatoes when cooking, and fry the peppers
- Horseradish
- Bubble and squeak, cooked cabbage mixed with mashed potato and fried until brown and crispy (my dads favourite)
- fried potato - mashed potato and fired onion, fried together until brown and crispy, serve with HP Sauce

Answer 5

2 pounds russet potatoes, peeled and cut into large chunks
1 1/2 pounds English peas, or 2 pounds frozen peas
2 cups heavy cream
1/2 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon minced garlic (about 3 to 4 cloves)
Salt and freshly ground black pepper
Grated Parmesan, optional

Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes. Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper.
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add remaining cream, season, to taste, with salt and pepper and bring to a boil.

Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.

Reduce the heat to low. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.

Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired.

Serve hot.
Now tell me who DOES NOT like peas with potatos

Answer 6

Asiago cheese and garlic mmmmmmm ENJOY!

6 medium potatoes, peeled and cut into 1-inch cubes (I like Yukon Gold)
3/4 cup milk, warmed
1/2 cup sour cream
1/4 cup butter, softened
1 teaspoon salt
1/4-1/2 teaspoon white pepper
1-1 1/2 tablespoon minced garlic
1/2 cup shredded asiago cheese
2 scallions, thinly sliced

Cook potatoes in boiling water for 12-15 minutes or until fork-tender; drain.
Mash potatoes using a potato masher or ricer.
Add the warmed milk, sour cream, butter, salt, white pepper, and garlic, mixing well.
Sprinkle in the shredded cheese and scallions, stirring until cheese starts to melt and incorporate.
Serve hot.

Answer 7

My mom's party mash:

1 pkg of instant mash, prepared according to directions
1 carton of french onion dip
Mix these together until smooth, spread into a 9 x 13 baking dish, top with shredded cheddar cheese, bake in a 350 degree oven until melted and bubbly

Answer 8

I think the dijon would be good with some dill and sharp cheddar, mmm
Some of my favs to add to mashed potatos are;
Garlic and parmesan cheese
Ranch dressing with or witout bacon
Cheddar cheese and bacon crumbled
blue cheese dressing and blue cheese and lots of black pepper (great with steak)
pepper jack cheese and sour cream

Answer 9

Make your simple mashed potato, right after you mash it all up (with nothing added yet)
Add enough milk (personal perference) to make it as thick or thin or mashed potatoes as you'd like.
Add enough butter (once again personal peference) to season - then salt & pepper to taste. This is your basic mashed potato.
I'd like to add all of a combination of these ingredients:
*Substitue buttermilk for milk or cream in potatoes - adds a sour cream taste with less cals/fat
*Diff kinds of cheeses - cheddar, parm, pepper jack for a little heat
*Add a few pads of cream cheese - gives a different but yuummy taste
*Use bread crumbs or seasoned italian bread crumbs for texture
*Add a little minced garlic for that fresh garlic taste rather than garlic powder
*You can carmalize in another saute pan some onions and add to potatoes
*Bacon pieces - cook the bacon yourself and crumble for best taste, smoked ham or spicy sausage - whatever you wish!
*Chop up some chives or green onions/scallions into the mashed potatoes..or any of your favorite herbs (basil, oregano, italian seasoning)
*If using red potatoes, for texture, dont peel ALL of the potatoes for the skin to add nutrients

***To take it to another step, mix one egg with the mashed potatoes...add all of your potato mixture into a piping bag, or a large ziplock back with one small end snipped off. Pipe little individual servings onto a lightly greased baking sheet..heat oven 400 degrees and bake for 5-7 mins, or broil for a COUPLE mins to get that golden brown crust. Enjoy!

Answer 10

Try some garlic powder or onion powder. You could melt some cheese wiz and put it in there. Bacon bitz and cheese wiz might be good. What ever you put on a baked potato you probably could put into mashed potato and it would taste good. Good luck.

Answer 11

Try adding a pinch of nutmeg, garlic butter and you can add some cheese. Pour it in a bowl sprinkle with some grated cheese and take it under the grill for a while until the cheese melts.