What can be added to plain mashed potatoes to make them well..not plain?

Cheese! Sharp cheddar mixed in with mashed potatoes is delicious! (Make sure the potatoes are hot so the cheese melts.) Also, don’t forget the S&P.

Garlic!

Garlic, cheese, ½ sweet potatoes or carrots, bacon…

Garlic, herbs, butter

My father always did Worcestershire sauce and butter.

But also garlic.

I just sprinkle a little bit of garlic salt..

Garlic. Cheese. Sour Cream. Chives. Bacon.

@nxknxk We put Worcestershire sauce on everything [fried rice with bacon bits is the favorite].

@Sarcasm I think that’s what I’m going to try.

Philadelphia Cream Cheese. It is so yummy when mixed into hot mashed taters.

boil the potatoes in chicken broth, aadd some water if too strong for you

Tarragon, olive oil and black pepper is very nice. A dash of lemon juice on top.

I Always find just some even buttering makes a big difference. Maybe a bit of pepper.

Hmm, looks like some of the answers are common.

@johnpowell I can’t seem to imagine that being good.. what does it taste like?

@faye I’m vegetarian.. but I assume vegetable broth would work too?

Lumps. Anything listed above for flavor and lumps for texture

Corn.

@rangerr, here is a recipe for vegan gravy that is easy and delicious. (It reminds me of KFC gravy, but in a good way!)

We like to make mashed potatoes with butter, sour cream, and for spices, some salt and white pepper. My husband also likes to add minced onion, but that might be too much. Enjoy!

@rangerr, i make Greek potatoes that simmer in tomato sauce as well as other spices and i’ve used a ‘golden broth” bought at a vegetarian store near me. it’s run by Seventh Day Adventists so there’ every kind of thing there

Garlic, butter, sour cream, salt, chives.

Sour cream, onion and chives. My mom used to get this flavored powder with all that in it. I don’t know if they make it anymore or what it was called, but she would add it to the taters and it was soooo good. I’m sure it was all salt and chemicals.

i’ve seen some people put MAYO in it, but that sounds nasty lol i’d put sour cream or cheese

Rosemary.

@ubersiren – ”...all salt and chemicals.” but probably delicious, no? That’s all that matters! LOL

Mash up some parsnips with the potatoes next time. Makes it quite flavorful and delicious. Turnips too, if you like the taste of them. And have you ever tried sweet potato mashers? Mmmmmm….

Horseradish!!!

when I had braces, I got bored with mashed potatoes… so I would melt a little butter with a ton of parm/reg cheese, and some cooked peas… and mix it all in with the potatoes. freaking amazing.

Puréed cauliflower.

@gailcalled That actually sounds really good. I’ll try that some time.

Garlic olive oil, parsely and flax seeds

@oratio: You can add whatever you normally add to mashed potatoes, and any little guys have no clue they are eating a cruciferous veggie.

Puréed and seasoned cooked cauliflower is also delicious in its own right..with some dried mustard, curry powder, parmesan cheese if you want to skip the milk, cream, butter and sour cream

Green onions cut into lil bits.

@gailcalled: How would you go about actually preparing the cauliflower? I tried it once, and it was tasty, but it was nothing like mashed potatoes. It was too wet… but the only way I could think of to get it soft enough was to boil it. I would love some pointers.

Here’s the basic part. You can doll it up any way you want. You do need a food processor, however.

Cauliflower Purée

- serves 4 -

1 head of cauliflower
3 tablespoons butter (I’d use some EVOO and skip the butter)
1 teaspoon salt
¼ teaspoon pepper
½ cup Parmesan cheese
Procedure
1. Bring a large pot of water to boil. Meanwhile, cut off the stems of the cauliflower and break into florets. Toss in a steamer basket atop the boiling water and steam for about 15 minutes.
2. Remove the cauliflower and toss half of it in a blender along with ¼ cup of the steaming water. Process into smooth. Add the other half of the cauliflower along with another ⅓ of cup of the steaming liquid. Process that batch until smooth.
3. With the motor running add the butter, salt, and pepper. ...

See, I didn’t even think to steam them. I just boiled them. That’s why they were so gloopy and wet.

The traditional British way was to cook the cauliflower for hours or at least until it was gray and completely unpalatable.

And, looky here. The Microwave and low-fat way

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with ¼ cup water, cover and microwave on High for 3 to 5 minutes.)

Mashed potato with onion gravy is heaven in my opinion!

@poofandmook: I am still stuck on cauliflower. Here is the easiest recipe of all. (Two ingredients).

Work Time: 10 Minutes / Total Time: 50 Minutes / Servings: 8

1 lg head cauliflower (about 2 lb), stemmed and cut into ⅓” slices
½ c grated Parmesan cheese (about 1½ oz)

1. Heat oven to 350°F. Line 2 large rimmed baking sheets with foil or parchment paper and lightly coat or spray with oil. Arrange cauliflower on pans without overlapping.

2. Sprinkle with cheese and bake on top rack until golden brown, about 40 minutes. Season with salt and freshly ground black pepper to taste.

Get Ahead: This dish can be cooked while the turkey is roasting, or it can be made 2 to 3 hours beforehand and heated just before serving. If you don’t have room in your oven for two pans, cook one at a time, then combine all the cauliflower on a single pan and reheat together briefly.

@gailcalled: drool.

@poofandmook: The only way to simplify further is to eat cauliflower raw. It’s tasty.

@gailcalled Yes, very. My favorite.