Various, per recipe
1. Classic Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy. 2. Chunky Red Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper. 3. Tangy Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk; top with fresh dill. 4. Pepper-Swirl Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash (No. 1). 5. Low-Fat Make Chunky Red Mash (No. 2); replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk. 6. Spicy Chipotle Make Classic Mash (No. 1); add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro. 7. Olive Butter Pulse 1/4 cup pitted kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1). 8. Orange-Fennel Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4). 9. Tex-Mex Make Chunky Red Mash (No. 2); add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos. 10. Applesauce Make Classic Mash (No. 1); top with applesauce and sprinkle with grated nutmeg. 11. Bacon Cook 1/2 pound chopped bacon until crisp. Make Classic Mash (No. 1); replace half of the butter with 2 to 4 tablespoons bacon drippings. Fold in some bacon; sprinkle the rest on top. 12. Bacon-Cheddar Make Bacon Mash (No. 11). Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions. 13. Pancetta-Rosemary Cook 1/4 pound diced pancetta in olive oil with 1/4 teaspoon chopped rosemary and 2 smashed garlic cloves; drain and spoon over Classic Mash (No. 1) or Chunky Red Mash (No. 2). 14. Horseradish-Chive Make Classic Mash (No. 1); use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives. 15. Smoky Make Classic Mash (No. 1); mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions. 16. Mediterranean Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes; drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley. 17. Crispy Garlic Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp; drain. Drizzle the oil into Classic Mash (No. 1) or Mediterranean Mash (No. 16); top with the fried garlic. 18. Golden Saffron Make Classic Mash (No. 1); add a pinch of saffron to the milk as it heats and steep 10 minutes. Garnish with smoked paprika. 19. Pesto Make Chunky Red Mash (No. 2); stir in 1/2 cup pesto. Garnish with pine nuts. 20. Hummus Make Classic Mash (No. 1); stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds. 21. Fennel Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1); top with the fennel and fennel oil. 22. Italian Cheese Make Classic Mash (No. 1); salt lightly. Add 1/2 cup each grated parmesan and romano cheese. 23. Greek Make Chunky Red Mash (No. 2); add 1/2 pound crumbled feta cheese, 1/4 cup each minced dill, parsley and scallions, and 2 teaspoons minced oregano. 24. Chorizo Fry 1/2 pound crumbled chorizo until crisp; stir in 2 tablespoons paprika. Spoon, with drippings, over Classic Mash (No. 1); top with scallions. 25. Rutabaga-Brown Butter Make Classic Mash (No. 1); replace half of the potatoes with 1 pound rutabaga. Brown 4 tablespoons butter with 3 tablespoons chopped parsley and a pinch of nutmeg; drizzle over mash. 26. Squash-Swirl Peel and cube 1 pound butternut squash; boil 8 minutes. Drain, puree and swirl into Classic Mash (No. 1). 27. Butternut-Sage Make Squash-Swirl Mash (No. 26). Brown 4 tablespoons butter with 1/4 cup chopped sage and 1 teaspoon salt; pour over mash. 28. Stewed Leek Make Classic Mash (No. 1). Thinly slice 1 bunch leeks; stew in melted butter until tender, 12 to 15 minutes. Stir the leeks into the mash. 29. Broccoli-Cheddar Boil 1 bunch broccoli florets until tender; drain. Add to Classic Mash (No. 1) with 1/2 pound grated cheddar. 30. Rosemary-Lemon Make Italian Cheese Mash (No. 22); top with 2 teaspoons minced rosemary mixed with the grated zest of 1 lemon. 31. Roasted Tomato Toss 1 pint grape tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at 450 degrees, turning. Add to Classic Mash (No. 1). 32. Italian Sausage Saute 1/2 pound crumbled sweet Italian sausage until crisp. Make Classic Mash (No. 1). Stir in 1 cup parmesan; top with the sausage. 33. Indian Spice Toast 2 teaspoons each mustard, cumin and coriander seeds in a skillet. Add 1 stick butter and 1/2 teaspoon each ground turmeric and salt. Make Classic Mash (No. 1) with the spiced butter. 34. Shiitake-Squash Saute 12 ounces sliced shiitake mushroom caps in butter until golden. Serve over Squash-Swirl Mash (No. 26). Garnish with chopped parsley. 35. Indian Green Pea Make Indian Spice Mash (No. 33). Warm 1/2 cup frozen peas in the butter; remove with a slotted spoon. Top the mash with the peas. 36. Crispy Shallot Slowly cook 8 thinly sliced shallots in 3 tablespoons olive oil until crisp and golden; drain. Sprinkle over Classic Mash (No. 1) or Italian Cheese Mash (No. 22). 37. Celery Root Cook 2 cubed peeled celery roots in 2 cups milk until tender; puree. Make Classic Mash (No. 1) but replace the milk with the celery root puree. Garnish with parsley. 38. Swiss Chard Remove stems from 1 bunch Swiss chard; boil 5 minutes, then add the leaves and cook 3 more minutes. Drain, chop and add to Classic Mash (No. 1). 39. Blue Cheese-Walnut Make Classic Mash (No. 1). Brown 4 tablespoons butter with 1/2 cup chopped walnuts, 2 tablespoons each chopped rosemary and parsley, and 1/2 teaspoon salt; add a pinch of sugar. Crumble blue cheese over the mash; drizzle with the browned butter. 40. Poblano Pepper Broil 3 poblano peppers until blackened. Peel, seed and cut into strips. Saute 1 cup chopped onion, the poblanos and 1 sliced garlic clove in olive oil until golden. Serve over Classic Mash (No. 1); garnish with sour cream. 41. Wasabi Mix 1 to 3 tablespoons wasabi powder with equal parts water to make a paste; cover. Make Classic Mash (No. 1); stir in the wasabi paste. 42. Sweet Potato Roast 2 pounds sweet potatoes at 400 degrees until tender, 1 hour. Halve, then scoop out flesh. Puree with 4 tablespoons butter; add salt. 43. Sweet Potato Pie Make Sweet Potato Mash (No. 42); stir in 1/4 cup maple syrup. Top with toasted pecans. 44. Cheesy Chard Add 1/2 pound grated gruyère to Classic Mash (No. 1); top with roasted tomatoes (No. 31) and cooked Swiss chard (No. 38). 45. Prosciutto Cook 1/2 cup diced prosciutto in olive oil until crisp, 6 minutes. Spoon over Sweet Potato Mash (No. 42). 46. Pumpkin Seed Make Sweet Potato Mash (No. 42) with just 2 tablespoons butter. Saute 1/2 cup diced roasted poblanos, 1/4 cup green pumpkin seeds and 1 teaspoon cumin in 2 tablespoons butter; season with salt and spoon over the mash. 47. Sweet Potato-Apple Make Sweet Potato Mash (No. 42); while the potatoes roast, simmer 2 chopped peeled apples in 1/4 cup apple cider with 1/2 teaspoon cinnamon until soft. Puree with the potatoes. 48. Sweet Spice Make Sweet Potato Mash (No. 42); stir in 2 teaspoons pumpkin pie spice and the grated zest and juice of 1 orange. 49. Curried Sweet Potato Make Sweet Potato Mash (No. 42); puree with 1 tablespoon curry powder and 3 tablespoons each plain Greek yogurt and mango chutney. Top with toasted coconut. 50. Root Vegetable Make Sweet Potato Mash (No. 42); while the potatoes roast, boil 2 each peeled and diced parsnips and turnips until tender. Puree with the potatoes and butter; garnish with chives.