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December 21, 2017

5 ways to make mashed potatoes the best side dish

Go beyond butter and garlic

Recipes Potatoes
Mashed potatoes Courtesy of Landmark Americana/PhillyVoice

Mashed potatoes are a great accompaniment to any big family meal (PhillyVoice's Brian Hickey named mashed potatoes third on his list of the best Thanksgiving side dishes).

They're relatively simple to make, are a general crowd-pleaser and can be dressed up or dressed down.

If you plan on serving mashed potatoes this holiday season, consider putting a spin on the traditional dish. Go beyond butter and garlic.

Landmark Americana's corporate chef Fernando Lopez shared with PhillyVoice five ways to spruce up the spuds.

Nacho Garlic Mashed Potatoes – Add in chopped scallion, shredded cheese, jalapeño, chili, salsa and black beans.
From the Sea Garlic Mashed Potatoes – Add in Old Bay and chopped up crab cakes.
BLT Garlic Mashed Potatoes – Add in bacon, chopped tomato and grilled, chopped lettuce.
Southern Garlic Mashed Potatoes – Add in pulled pork with a vinegar- based barbecue sauce.
The Veggie Lovers Garlic Mashed Potatoes – Add in roasted vegetables like peppers, mushrooms and spinach.

RELATED: Destination Dogs celebrating NYE around the world with Champagne toast every hour, exotic dishes

Below is the recipe for making the mashed potatoes served at Landmark Americana's restaurant, which has locations in Philly and South Jersey. This recipe serves 10.


8-10 medium russet potatoes (peeled, cut in quarters)
1 tsp. salt
2 tbsp. butter
1 dash of pepper
1/4 cup of hot milk


• Place potatoes in large saucepan. Add enough water to cover. Add 3/4 tsp. of salt. Bring to a boil. 

• Reduce heat to medium-low. Cover loosely and boil gently for 15-20 minutes, or until potatoes break apart easily when pierced with fork. Drain well.

• Mash potatoes with potato masher until no lumps remain. Add butter, pepper, and remaining 1/4 of salt. Continue mashing, gradually adding enough milk to make mashed potatoes smooth and creamy. 

• Season to your liking.