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Three Cheese Baked Mashed Potatoes

Submitted by: Melissa Crowe

This baked cheesy potato dish is a family favorite. It is excellent with chicken or BBQ ribs.

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Make-Ahead Mashed Potatoes

Submitted by: Carol Evans

You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.

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Make-Ahead Mashed Potatoes

Submitted by: Carol Evans

You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first. Originally submitted to ThanksgivingRecipe.com.

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Mashed Potatoes with Fried Mushroom, Bacon, and Onion

Submitted by: ENCHATEDPIXE

Living In: Hamilton, Ontario, Canada

This twist on an old classic incorporates mushrooms, onions, and bacon into good old-fashion mashed potatoes. Ranch dressing is the secret ingredient.

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Creamy Yukon Mashed Potatoes

Submitted by: goose

Home Town: Moab, Utah, USA

Living In: Richmond, Virginia, USA

Classic mashed potatoes are rounded out with a creamy finish. Chives and dill give them even more flavor.

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Rosemary Mashed Potatoes and Yams

Submitted by: Ibby

A twist on the traditional mashed potatoes.

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Whipped Mashed Potatoes

Submitted by: Sandra

The trick to the wonderful taste and consistency of these potatoes is not the ingredients, potatoes, butter and milk, but the way they 're mashed- with an electric mixer.

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Sour Cream Refrigerator Mashed Potatoes

Submitted by: J. Carter Lebshier

This is an easy make-ahead mashed potato recipe. Enriched with sour cream and cream cheese, these stay creamy and moist. Just heat in oven when you're ready for some delicious mashed potatoes! Feel free to vary the amount of paprika you want to sprinkle on top.

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Mashed Potatoes with Horseradish

Submitted by: Christine Johnson

Living In: Eureka, California, USA

This is a great way to spice up plain old mashed potatoes! This recipe brings butter, sour cream, horseradish and parsley together with potatoes for a delicious side dish.

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Make-Ahead Mashed Potatoes

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.

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