Mashed Potato Bar Recipe

Active Time:

25 mins

Total Time:

45 mins

Servings:

8

It's hard to improve upon classic mashed potatoes, but Houston-based cookbook author and food blogger Joy Wilson found a way to do it: with a mashed potato bar.

Instead of the usual gravy, her mashed potato bar gives guests the comfort of creamy mashed potatoes with several tasty topping options. We love this mashed potato bar for a casual Thanksgiving or Friendsgiving. If you and your family have any other favorite toppings, be sure to put those out as well. This recipe is all about customizing.

Why Make A Mashed Potato Bar?

When it comes to gatherings, keeping a crowd busy is always a good way to keep party spirits high. Not only does serving a mashed potato bar mean that everyone gets exactly the mashed potatoes they crave, it also provides an interactive element during dinner that kids and adults will love. Add as much variety as possible when it comes to the toppings—everyone will be able to try a mix of finishes, and it's a deceptively simple way to impress your guests.

Toppings for a Mashed Potato Bar

While we call for chives, shredded Cheddar cheese, and crumbled bacon for topping these mashed potatoes, don't stop there. A combination of store-bought and homemade toppings can be a great way to please your guests without spending all day in the kitchen.

Sliced green onions, roasted red peppers, olive tapenade, caramelized onions, bacon jam, crème fraîche, brown gravy, pulled pork, pesto, sautéed mushrooms, Parmesan cheese, roasted garlic, flavored butters, fresh herbs, and more are all great options when it comes to topping warm mashed potatoes. Want to take things up a notch? Try shaved truffles or even caviar for a sophisticated touch.

Ingredients for Mashed Potato Bar

This classic side calls for russet potatoes, cream cheese, chicken stock, and whole milk for a creamy, flavorful base to finish with a variety of toppings. To make this mashed potato bar, you'll need:

Russet potatoes: A hearty potato that mashes up into fluffy, light mashed potatoes.
Unsalted butter: Adds richness.
Cream cheese: For a creamy tanginess.
Chicken stock: Adds deep flavor.
Whole milk: Lightens the mixture for a smooth, creamy result.
Sea salt and freshly cracked pepper: Seasons the mashed potatoes. If you don't have freshly cracked black pepper, feel free to use preground.
Sour cream, fresh chives, shredded Cheddar cheese, and crisp cooked bacon: For serving.

How To Make a Mashed Potato Bar

Keeping the potatoes warm in the oven means they can be made ahead of the party and served when ready. Full instructions are below, but here's a brief recap before you get started:

Step 1. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 20 minutes.
Step 2. Drain and return potatoes to pot. Add butter, cream cheese, stock, and 1⁄3 cup milk and mash. Add salt and pepper. Stir in remaining milk as desired. Preheat oven to 250°F. Transfer potatoes to a 4-quart baking dish; cover with foil, and keep warm in oven until ready to serve.
Step 3. Serve potatoes with toppings on the side.

Tips for the Best Mashed Potatoes

For perfectly buttery, smooth mashed potatoes, keep these tips in mind:

Use the right potatoes: Whether you prefer russets for their fluffy texture, or Yukon Golds for their buttery flavor, these are our preferred potatoes when it comes to mashing. Want the best of both worlds? Opt for a combination of the two.
Cook until tender: Cook the potatoes until fork-tender for the smoothest results.
Reduce excess moisture: Reducing excess moisture from the potatoes before mashing helps to keep them thick and flavorful.
Add tanginess: Cream cheese and sour cream add a creamy tanginess that elevates the mashed potatoes.
Be generous with butter: Butter adds a rich flavor and texture.

How To Store and Reheat Leftover Mashed Potatoes

Mashed potatoes can be made up to two days in advance, so they're ready for the party without having to worry about making them right before serving. Wrap the mashed potatoes in the baking dish and store in the refrigerator. Bring to room temperature before warming, covered, in a preheated 350°F oven until hot throughout. Stir in more butter and milk if the potatoes seem dry after reheating.

More Mashed Potato Recipes You'll Love

From classic mashed potatoes to potato cakes and balls, these unique recipes will keep you inspired all season long:

Editorial contributions by Katie Rosenhouse.

Ingredients

4 lbs. russet potatoes, peeled and cut into quarters
3/4 cup unsalted butter, softened, plus more for serving
4 oz. cream cheese, softened
1/2 cup chicken stock
1/2 cup whole milk, divided
1 Tbsp. sea salt
1 tsp. freshly cracked black pepper
Sour cream
Chopped fresh chives
Shredded Cheddar cheese
Crisp cooked bacon, crumbled

Directions

Boil potatoes:

Place potatoes in a large pot, and add cold tap water to cover. Bring to a boil over medium-high, and cook, undisturbed, until potatoes are tender, about 20 minutes.
Mash the potatoes:

Drain and return hot potatoes to pot. Immediately add butter, cream cheese, stock, and 1/3 cup of the milk. Use a potato masher to blend ingredients together. Add salt and pepper. Stir in remaining milk as necessary to reach desired consistency.
Keep mashed potatoes warm:

Preheat oven to 250°F. Transfer mashed potatoes to a 4-quart baking dish; cover with aluminum foil, and keep warm in preheated oven until ready to serve. (Potatoes can be made up to 2 days ahead and reheated, covered, just before serving. Stir in more butter and milk if potatoes seem dry after reheating.)
Set up mashed potato toppings:

Place sour cream, chives, cheese, bacon, and butter in small bowls; serve alongside warm potatoes.

Frequently Asked Questions

Can I use other types of potatoes for mashed potatoes?

While we prefer russet or Yukon Gold potatoes for mashing, feel free to use the type you prefer.
Can I use a slow-cooker to make mashed potatoes?

Using a slow-cooker has a double benefit of being mostly hands-off, while also providing a vessel to keep the mashed potatoes warm while serving.
Can you freeze mashed potatoes?

The fatty richness of mashed potatoes means they can be frozen and reheated with little change to the texture if done right. Cool completely before freezing in an airtight container, then thaw in the fridge overnight, and reheat on the stovetop, adding milk and/or butter as needed for a smooth consistency.