A side of intensely creamy, buttery, silky-smooth mashed potatoes is always going to be delicious, but there’s also plenty of scope for riffing on a classic. With that in mind, we’ve come up with 32 genius mashed potato–based ideas that we think everyone will love, whether you mix things up with sweet potato, upgrade mash with creative toppings, bake in loaded skins or turn the basic recipe into fish cakes or crispy croquettes.

Click or scroll through our gallery as we reveal 32 mashed potato recipe ideas, counting down to our favourite of them all.

For a dish that works brilliantly with fish and white meat, this one is a must-try thanks to its slightly sweet yet subtly fiery flavour. To make enough celeriac and apple mash to serve four as a side, cook a peeled, roughly chopped medium celeriac in boiling salted water for 20 minutes, adding two peeled and roughly chopped eating apples to the pan for the final five minutes. Drain well, return to the pan and mash until smooth. Stir in a teaspoon or so of creamed horseradish and season to taste. Serve topped with a generous dot of butter.

Mash isn't just about potatoes – you can use pretty much any root vegetable to make it. For mash with a slightly sweet flavour, try a combination of celeriac, parsnip, carrot and swede. Simply simmer the diced and peeled vegetables until cooked through, then drain well, mash and mix with butter, milk, nutmeg and salt and pepper. You can then use your root vegetable mash to top pies and bakes or serve as a satisfying side dish.

For a lighter take on the classic dish, swap the potatoes for cauliflower. To make enough mash to serve four as a side, cut a large head of cauliflower into florets, then simmer in boiling salted water for 10 minutes, until tender. Drain really well, then add your flavourings – season with salt and pepper, be generous with the butter and add a little milk, to achieve a really smooth consistency. A sprinkling of curry powder or a handful of finely grated Parmesan works well too.

For a tasty twist on traditional mash, cook peeled and cubed sweet potatoes in boiling salted water until tender. Drain well and leave to steam for a couple of minutes. Return the potatoes to the pan and stir in plenty of butter and some finely chopped rosemary (which will impart a lovely aromatic flavour). You could also add crushed garlic, chilli flakes or fresh thyme to the mix. This side works really well with sausages or pork chops, is a great accompaniment to a rich stew and could also be used to top a shepherd’s pie with delicious results.

Butter is essential for making mashed potatoes taste really rich and creamy, and you can take things up a notch by using brown butter. Heat butter in a saucepan over a low heat for around six minutes, until the milk solids separate and start to caramelise. The butter will take on a lovely brown colour and give off a nutty aroma. Stir your browned butter through mashed potatoes, adding an extra drizzle on top.

For a seriously satisfying bake, prepare a batch of mash, then stir through crispy bacon bits and tangles of golden, caramelised onions. Season the mix and transfer to a dish. Top with a scattering of grated Parmesan or Cheddar and cook in a medium oven for 25-30 minutes, until the cheese is bubbling and the surface is golden brown. Serve straight from the oven as an accompaniment to sausages or roast chicken, or simply enjoy with a pile of seasonal greens.

A Kentucky favourite, beer cheese dip is usually served with pretzels, but it’s also fabulous stirred through mashed potatoes. To make, melt 1oz (30g) unsalted butter in a saucepan set over a medium heat. Stir in 3 tbsp plain flour, to make a paste. Cook for a few minutes, then gradually whisk in 6fl oz (180ml) of both whole milk and beer (lighter varieties tend to work best). Stir in a little Worcestershire sauce and Dijon mustard, then add a sprinkling of paprika and around 10oz (300g) grated Cheddar. Once the cheese has melted, remove from the heat and stir the sauce through your mashed potatoes. Transfer to a dish, top with extra cheese and warm through in a medium oven.

To really go all out, whip up a classic Thanksgiving favourite any time of the year in the form of soft, buttery, candied sweet potatoes. Mashed sweet potatoes are glazed with a brown sugar and cinnamon sauce and, in case your teeth weren’t already rotting at the thought, just-melted marshmallows. Sounds wrong, but it’s oh so right.

For a tasty dish that’s lighter than the original and loaded with fibre to boot, try cauliflower and cannellini bean mash. To serve two as a side, cook around 14oz (400g) cauliflower florets in boiling salted water for five minutes, until just tender. Drain and rinse a 14oz (400g) can of cannellini beans, then add to the pan. Cook for two minutes, then drain well. Return the cauliflower and beans to the pan and stir in a generous sprinkling of finely grated lemon zest and a dash of Dijon mustard. Season, mash until smooth and serve as an accompaniment to roast chicken, grilled fish or sausages.

Who says pesto is just for pasta? Ring the changes and try stirring the Italian sauce through mashed potatoes just before serving. You can use shop-bought or homemade pesto, and while the classic basil-based version works a treat, it’s also well worth experimenting with different flavours – try sundried tomato pesto with extra Parmesan, or take your mash in an Asian-inspired direction by swirling in a spoonful or two of pesto made with coriander, peanuts and chilli.

Sometimes less is more. For a side dish that’s deliciously simple, fold a mix of grated cheese and finely chopped, fresh herbs through buttery mash. Do think about your cheese and herb pairing here; nutty Cheddar and fragrant thyme are great together, Parmesan is lovely with crispy fried sage leaves, and creamy feta works perfectly with fragrant basil.

Why not give mashed potatoes the pumpkin spice treatment? Use a mixture of potato and orange squash – pumpkin flesh makes a satisfyingly sweet mash and is perfect for using up a seasonal glut. Once you’ve made your mash, stir in a little warming cinnamon, nutmeg, allspice and add a dash of maple syrup for the ultimate comforting side. Finish with a sprinkling of caraway seeds for just a hint of nutty sharpness.

For a perfect brunch dish, season cooled mashed potatoes and mix with beaten eggs, then form into patties and fry in butter and a little oil for two to three minutes on each side. Serve with sour cream, smoked salmon and chives, or drizzle with maple syrup and offer crispy bacon on the side.

Making your own gnocchi is easier than you think – the key is to ensure the mashed potato is as lump-free as possible. Add enough flour to your cooled mashed potato to make a dough and knead for a couple of minutes. Roll out into a sausage shape and cut the dough into 2.5cm (1in) pieces. Cook in boiling salted water for two to four minutes, until the gnocchi float to the surface. Serve simply with sage and butter or try a rich tomato sauce.

To turn your mashed potatoes into a slightly more substantial dish, cook and mash the potatoes as you usually would, then fold in steamed and chopped broccoli and a couple of generous handfuls of grated cheese – mature Cheddar or Parmesan will add a nutty richness here, while a hefty blue cheese like Stilton will deliver a lovely creamy tang. Add a dot of butter and a sprinkling of finely grated nutmeg to finish and you’ll have yourself a delicious side dish with a difference.

Fish cakes are a great midweek meal idea and they're easy to make, too – especially if you have leftover mash to hand. Simply add smoked salmon or mackerel (or a mix of the two) to your potatoes along with chopped dill, parsley or chives, a dash of horseradish sauce and a little lemon zest. Mix everything together, shape the mixture into patties and chill in the fridge for 20 minutes or so to firm up. Coat each patty first in flour, then beaten egg, and finally breadcrumbs. Transfer to a baking tray and cook for 15 minutes in an oven preheated to 190°C/170°C fan/375°F/gas mark 5, turning carefully halfway, until golden brown. Serve with lemon wedges, a green salad and tartare sauce.

Trust us, it might sound unusual, but this cake really works. Beat together 7oz (200g) softened butter, 5oz (155g) caster sugar and a dash of vanilla extract. Gradually add four large beaten eggs, 6oz (175g) ground almonds, 2 tbsp baking powder, 12oz (350g) cooled mashed potato and the zest from two oranges. Spoon into a 20cm (8in) round cake tin and bake in a 180°C/160°C fan/350°F/gas mark 4 oven for 45-50 minutes. Meanwhile, boil the juice of two oranges and 3 tbsp granulated sugar in a small saucepan until reduced by half. Remove the cake from the oven and leave to cool for 15 minutes, then turn out onto a wire rack. Pour over the orange syrup and leave to cool before slicing.

Stuffed potatoes are brilliantly easy to prepare and just feel (and taste) that bit more interesting than plain baked potatoes. Simply cook your potatoes (sweet or regular) in the oven as you usually would, then split open and scoop out the flesh, reserving the skins. Mash with whatever flavourings take your fancy – a mix of chopped chives, crispy bacon and Cheddar works well with regular potatoes, while sweet potatoes mashed with sliced spring onions, crumbled feta, honey-drizzled diced chorizo and a little lime juice is a real treat. Return the mix to the potato skins, warm through in the oven and tuck in.

Take brunch to a new level with homemade potato waffles. To make enough for two, combine around 10oz (300g) leftover mashed potatoes with 4fl oz (120ml) milk, then add 3.5oz (100g) plain flour, ½ tsp bicarbonate of soda, ½ tsp fine salt, 1 tsp caster sugar and two finely sliced spring onions. Brush your hot waffle maker with melted butter, then add half the waffle batter, spreading it out equally. Cook for five minutes, until golden. Carefully remove and keep warm, while you cook the remaining batter. Serve your waffles topped with cherry tomatoes, fresh herbs and feta cheese, opt for crispy bacon and poached eggs, or try smoked salmon, crème fraiche and avocado.

For something just a little bit different, make your mash with parsnips as well as potatoes. The root vegetable will bring a pleasing sweetness to the dish. Get creative with added herbs and spices: go fiery with chilli and cumin, fragrant with thyme or parsley, add a tablespoon of hazelnut or walnut oil or a generous splash of sour cream and a drizzle of honey.

A staple in northern India and Pakistan, aloo tikki are spiced potato fritters best served hot and crispy. To make yours, flavour cooled mashed potato with spices such as red chilli powder, cumin, coriander, ginger and garam masala, then add chopped spring onions and breadcrumbs to the mix. Form into small patties and fry over a medium heat for three to four minutes on each side, until crisp and golden. Serve hot with mango or tamarind chutney.

Give mash a bit of a kick with the addition of a spoonful or two of wholegrain mustard. The background tang from the mustard means that this dish pairs particularly well with rich, meaty mains – think lamb, beef or roast pork. You could of course experiment with different types of mustard, just keep in mind that they do tend to vary in terms of heat.

For a fresh, zingy take on mashed potatoes, incorporate peas and mint into the mix. Not only will they lend the dish plenty of colour and flavour, you’ll also be adding extra nutritional goodness too. You could simply stir generous handfuls of blanched frozen peas and roughly torn mint leaves through your mash, or blitz the peas and mint to a purée in a blender along with a little lemon juice and cream cheese, then fold through the potatoes.

Bubble and squeak might be associated with Christmas, but we think you can rustle this dish up at any time of the year. To serve four, fry four rashers of streaky bacon in a little butter until starting to brown, then add a finely sliced onion and a garlic clove. Stir well, then add 15-20 cooked and sliced Brussels sprouts or a couple of generous handfuls of shredded, cooked cabbage (or a mix of the two). Leave to cook for five minutes or so, then mix in around 14oz (400g) cold mashed potato. Push the mix down so that it covers the base of the pan. Cook for a further five minutes or so, then carefully turn over and cook on the other side. Remove from the heat and slice into wedges to serve.

If you’re a fan of comforting, carb-based food, this dish is for you. To serve four, first mash together a finely chopped fresh green chilli, a crushed garlic clove and a little grated fresh ginger. Fry 1 tbsp black mustard seeds in a little oil until they start to pop, then add five curry leaves and the garlic-ginger mix. Tip around 9oz (250g) leftover mashed potato into the pan, along with a large handful of chopped coriander. Mix well.

To make the vada pav batter, whisk together 3.5oz (100g) chickpea flour, ½ tsp ground turmeric, a pinch of baking powder and 2.7 fl oz (80ml) water. Fill a deep, heavy-based saucepan with vegetable oil, set over a medium heat and heat until a cube of bread turns golden brown in 30 seconds. Shape the spiced potato mix into eight balls, then dip in the batter. Deep fry the balls in batches for six to eight minutes, until golden brown all over. Stuff the warm potato balls into white rolls and serve with various chutneys – coriander chutney and tamarind chutney work particularly well.

Cheesy potatoes are always a good idea and sharp Cheddar is the perfect partner for rich, creamy mash. To make yours extra special, first cover a baking tray with salt. Pierce four or five baking potatoes with a sharp knife and bake in an oven preheated to 170°C/150°C fan/325°F/gas mark 3 for 90 minutes. Once ready, cut in half and scoop the flesh into a bowl and stir in two chopped garlic cloves, 1oz (30g) butter, 8oz (225g) grated Cheddar, 1 tsp chopped parsley and 3fl oz (100ml) warm milk. Season and serve.

An Irish comfort food classic, colcannon ticks all the right boxes when it’s cold and grey outside or you simply need a warming, pick-me-up dish. To make, cook floury potatoes in boiling salted water until tender. Drain well, then stir in butter and warm milk (or cream, if you're feeling particularly decadent) and season with salt and plenty of black pepper. Fold in shredded, sautéed kale or Savoy cabbage, chopped spring onions and some crispy bacon, if you like. Spoon into a warm dish and top with a little more butter to serve.

Keep things simple and scatter a small mountain of crispy onions on top of your mashed potatoes. For the crunchiest shoestring alliums, thinly slice your onions, then heat a generous glug of oil in a frying pan set over a medium-high heat. Fry the onions in batches until they’re crisp (you don’t want to crowd the pan), then drain on kitchen paper and sprinkle with salt. You could also add a sprinkling of ground cumin, coriander or curry powder to the pan, for a bit of a kick. Alternatively, use shop-bought, ready-made crispy onions – we won't tell.

Oozing cheese and with a fluffy, mashed potato centre, these moreish croquettes will be devoured by the entire family. To make enough to feed four, combine around 17oz (500g) cooled mashed potato with 4oz (125g) grated Cheddar and the yolk from a large egg. Season well and form the mix into 12 or so small logs. Dip each croquette first in beaten egg, then in breadcrumbs, coating well each time. Arrange on a baking tray lined with baking paper and cook in an oven preheated to 180°C/160°C fan/350°F/gas mark 4 for 20-25 minutes, until golden and crisp. Serve hot, with your favourite dipping sauces.

For a fantastically simple dish with more than a hint of luxury about it, make a batch of mashed potatoes (preferably with a good dollop of sour cream added), then swirl in pieces of torn smoked salmon or flaked hot smoked salmon. Add chopped dill, a little lemon zest and plenty of black pepper and transfer the mix to a baking dish. Cook in a medium oven until the potato is heated through and turning golden brown and crispy on top.

For out-and-out indulgence, truffle mashed potatoes are hard to beat. You can either stir a drizzle of truffle oil through your mash (perhaps adding a little roasted garlic and finely diced Brie) or to do things properly, shower with shavings of heady, aromatic fresh truffles. Serve as a special occasion dish, accompanied by a fittingly stunning centrepiece – think sirloin of beef, beef Wellington, whole roast fish or duck.

If you’re leaving your mash unadorned, you better make sure it’s the very best. Follow the late, great chef Joël Robuchon’s lead and, if in doubt, add butter. The French, Michelin-starred restaurateur famously served mash with a 2:1 potato to butter ratio, but if that’s too much for you, he also suggested a more modest 4:1 balance (plus the same amount of whole milk…). Robuchon also recommended putting the cooked potatoes through a ricer and, after incorporating the dairy, pressing the mixture through a fine sieve for a purée-like texture.

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Last updated by Emily Shardlow-Price.