It’s hard to beat a side of intensely creamy, buttery, smooth mashed potato, but we think you can always improve on a classic. Mix things up with sweet potato, upgrade mash with creative toppings, bake in loaded skins or turn the basic recipe into bread, fish cakes or crispy croquettes. Here are some genius ideas that’ll keep everyone coming back for seconds.

Cheesy potato is always a good idea and sharp Cheddar is the perfect partner for rich, creamy mash. The grated cheese will start to melt as it's combined with a mix of mashed potato, butter, warm milk and seasoning. Add very finely chopped garlic for extra decadence.

Get the recipe for Cheddar and garlic mash here

Butter is an essential ingredient to make mashed potato decadently creamy but it’s time to take things up a notch by incorporating brown butter. Heat butter in a saucepan over a medium heat, swirling until browned (about 6 minutes) and stir through mashed potatoes, with an extra, generous drizzle on top. It’ll give the dish a rich, nutty flavour, complementing the potato’s earthy depth.

Mash isn't just about potatoes. You can use pretty much any root veg to make it. Try a combination of celeriac, parsnip, carrot and swede. Simply simmer the vegetables until cooked through then mash and mix with butter, milk, nutmeg and seasoning. In this recipe it's used to top a lentil and mushroom pie, but you can serve on its own as a side dish.

Get the recipe for root veg mash here

If you're craving something satisfying and wholesome, this hits the spot. Cauliflower mash is lighter than regular mashed potato and it's vegan too. Dairy-free butter and milk, plus finely chopped and umami-rich garlic, gives the same rich taste. You could use the same plant-based version with potatoes, if you prefer.

Get the recipe for vegan cauliflower mash here

Baked mash potato (fluffy underneath with a crisped top), crunchy bacon bits and sweet caramelised onions are all great in their own right. So why not combine them into one dish with a crispy, salty, smooth, sweet punch in each forkful. You could also stir all the topping ingredients through the mashed potato before baking for extra flavour. Serve straight from oven to table and let everyone dig in.

Who says pesto is just for pasta? Try it stirred through mash with your favourite soft herbs. While you could stick with tradition and whizz up a basil and pine nut-based sauce, try out variations on the classic with different green vegetables and nuts. We like the combination of coriander, peanuts and chilli.

Get the recipe for coriander, peanuts and chilli pesto here

Intense woody herbs like rosemary pair particularly well with sweet potato so after you’ve made your mash (with plenty of butter, of course), scatter and stir through some leaves. You could also add garlic, chilli flakes and thyme to the mixture. This side is perfect with rich, fatty meats like sausages or pork chops.

A Kentucky favourite, beer cheese dip is usually served with pretzels but we think you should start mixing it into your mashed potatoes. Make the beer cheese with flat beer, sharp Cheddar and a spice mix with paprika, cayenne pepper, garlic powder, yellow mustard powder and seasoning. Whip up the sauce then stir through mash. For extra decadence, top with extra cheese and bake in the oven.

Life is all about balance, so if you add steamed and chopped broccoli to your mashed potato, even things out with a healthy dose of butter and cheese. A strong cheese would work well here – we recommend a mature Cheddar or a hefty blue cheese.

Sausages and mash is British classic but can be rather heavy. To lighten up the mash, use cauliflower and cannellini beans instead of potatoes. Cooked cauliflower and beans (these will make the mix extra creamy) are mashed together with lemon juice, mustard and pepper.

Get the recipe for cauliflower and cannellini bean mash here

Make baked potato more interesting by incorporating your favourite topping all the way through. After you’ve baked the potato, scoop out the flesh and mash it with whatever you like – greens, spices, onion, herbs, chorizo – then crumble over feta for a pleasing tang or fried, crispy kale.

Get the recipe for stuffed sweet potatoes with chilli and spicy sausage here

Sometimes less is more. Keep mashed potato toppings paired down with a simple soft herb and cheese mixture. We recommend parsley and Parmesan but experiment to find your ideal match – coriander, basil or dill with pecorino, Cheddar or Gruyère.

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 has a recipe with a more modest 4:1 balance (plus the same amount of whole milk…). He also recommends putting cooked potatoes through a ricer and after incorporating the dairy, putting the mixture through a fine sieve for a purée-like texture.

Colcannon, a traditional Irish recipe, ticks all the comfort boxes for when it’s grey outside or you just need a warming pick-me-up side dish. Use double cream to make the mashed potato extra creamy, and stir through bacon and shredded kale or cabbage. It’s pretty much all your food groups in one hearty bowl.

Give bland mash a kick with a generous spoonful of wholegrain mustard. This can pack a punch so pair it with rich meats like lamb or beef – it’ll be able to hold its own and complement the rest of the dish. Experiment with different mustards to see which you like best.

For a fresh, zingy take on mash, incorporate peas and mint into the potatoes. It’ll pep up the dish and sneak some extra greens onto your plate. Stir through a generous handful of whole peas and roughly torn mint leaves to add contrasting textures to the bowl.

Switch out half the potatoes with parsnips. The root vegetable will bring a pleasing sweetness to the mash and you can make the dish as usual by boiling, mashing and seasoning. Get creative with added herbs and spices: go fiery with chilli and cumin, fragrant with thyme or parsley, or add a tablespoon of hazelnut or walnut oil.

Go all out decadent with truffle through your mashed potatoes. You could add a glug of good-quality truffle oil but if you’re going to do it properly, you’ll need shavings of the intoxicating, heady stuff.

Get the recipe for truffle mash here

Butter and sage is a classic flavour combination for good reason. The rich, heavy butter is pleasingly lifted by heady, earthy sage. Fry the herb before stirring it through the potato, so as to make it crispy and release its full potency.

Keep things simple and scatter a small mountain of crispy onions on top of your mash. For the crunchiest shoestring alliums, thinly slice an onion then heat around 2cm (1inch) of oil so it’s hot. 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. Alternatively, you could use shop-bought, ready-made crispy onions – we won't tell.

Check out these hacks to make shop-bought food look homemade

Why not give mashed potatoes the pumpkin spice treatment? Use a mixture of potato and the orange squash – pumpkin flesh makes a satisfyingly sweet mash and is perfect for using up a seasonal glut. Mix through warming cinnamon, nutmeg, allspice and a dash of maple molasses for the ultimate comforting side. Finish with a sprinkle of caraway seeds for just a hint of nutty sharpness.

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

Add a pleasing contrast of texture with a scattering of crunchy nuts or seeds through smooth, creamy mash. A classic combination is sweet potato and crushed walnuts. Make sure the walnut pieces aren’t too small so they retain a good crunch.

A fantastically simple dish, make mashed potatoes, preferably with a good dollop of sour cream, then swirl in torn pieces of smoked salmon, chopped dill and a good dose of freshly ground black pepper. Pop into the oven and bake until hot and crisp on top.

Take a look at brilliant tips for cooking perfect potatoes

Double the comfort with twice-baked, loaded potato skins. Roast whole potatoes, then cut in half and scoop out the flesh. Mash and mix with whatever you like, spoon it back into the skins and bake again. Try chopped bacon and cheese or something sharp and tangy like feta and spring onions.

Get the recipe for loaded potato skins here

To inject plain mashed potato with flavour, stir through fresh pesto, bursting with heady basil, and top with peas. For an extra layer of richness, add roasted and crushed smoked garlic for mellow undertones. Eating your greens never tasted so good.

Get our classic pesto recipe here

Making your own gnocchi is easier than you think. The key is to make the mashed potato as lump-free as possible, then after seasoning, mixing with flour and kneading, the little dumplings are ready to be formed and boiled or pan-fried. Serve simply with sage and butter or try a rich tomato sauce.

Get the recipe for gnocchi here

Fish cakes are a great midweek meal idea and they're easy to make too – especially if you have leftover mash to hand. Smoked salmon and smoked mackerel are excellent choices for the potato patties. Make sure to add a sharp element like capers or horseradish sauce to the mix too, as well as soft herbs and seasoning. The breadcrumb coating will crisp beautifully when shallow-fried.

Get the recipe for fish cakes here

Season cooled mashed potato and mix with eggs and chives, then shallow-fry for golden potato pancakes. Next, take the crunchy, hot potato rounds sweet or savoury. You could serve with a refreshing yogurt and herb dip or for an indulgent breakfast, drizzle over maple syrup and add a side of crispy bacon. 

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A staple in northern India and Pakistan, aloo tikki are spiced potato fritters best served hot and crispy. Mashed potato is spiced with red chilli powder, cumin, coriander, ginger and garam masala, and sometimes mixed in with peas. After forming the mixture into patties, like the best of foods, they’re fried until golden.

Yes, you can make bread from mashed potato. It’s mixed into the yeast and water mixture to become part of the bread’s ferment, then incorporated into the dough. The result is a soft, moist multi-use loaf and perfect for using up leftover mashed potato.

Take a look at our best tips for perfect homemade bread

The best food is beige which is why this deep-fried, spiced, mashed potato in a sandwich is utterly irresistible. You’ll never look back after trying vada pav, a typical Indian street food snack. You could use leftover mashed potato but it’s best to make some fresh. Mix spices through the mash, then dip in batter and deep-fry. Serve in soft bread rolls with chutneys.

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