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5 Surprisingly Good Thanksgiving Mashed Potato Mash-Ups

Mashed potatoes, don't fret: No one's trying to steal your thunder. It's just that there's a big ol’ world of other starches and veggies that make you taste even better. I think they call that strength in numbers.

1) Trio of Mashed Roots (Parsnip, Turnip and Carrot) | 4.6 star rating

972484 Trio of Mashed Roots (Parsnip, Turnip and Carrot) 230772 ~Lissa~

Photo by ~Lissa~

Heirloom recipes are such gems because they're typically easy, hearty, affordable, and delicious. This simple, slightly spicy mash comes to us from Irish-Canadian grandmother Agnes Walsh. Thanks, Mrs. Walsh!

2) Nana's Mashed Turnip | 4.47 star rating

187868 Nana's Mashed Turnip 46250 Melissa F.

Photo by Melissa F.

Because you can never have too many recipes from grandmothers...time to find out why Bubby's deceptively simple combo of potatoes and turnips was a family favorite for generations.

3) Rosemary Mashed Potatoes and Yams | 4.48 star rating

605456 Rosemary Mashed Potatoes and Yams 13555 Dianne

Photo by Dianne

It's November. Yams are on sale. Here's an awesome way to make them work for you. Imagine digging your spoon into this gorgeous, hot and bubbly side dish at Thanksgiving. A hit even with those who claim to despise yams (who ARE you people?).

4) Garlic Mashed Potatoes with Eggplant | 4.43 star rating

1032490 Garlic Mashed Potatoes with Eggplant 228850 LindaT

Photo by LindaT

"I don't care much for eggplant," writes the creator of this recipe, peawormsworth. "But I found an ideal way to consume it and it actually improves on the classic." Try this for creamy mashed potatoes with no butter, milk, or gravy required.

5) Sally's Spinach Mashed Potatoes | 4.67 star rating

250086 Sally's Spinach Mashed Potatoes 42936 BrooklynKyler

Photo by BrooklynKyler

This recipe is good as is. But here's how to make it even better: As Allrecipes member naples34102 suggests, add a few garlic cloves to the potatoes as they boil; wilt fresh spinach and use that in place of frozen; add cooked, crumbled bacon and green onion; omit the dill weed. She even advises you to—gasp!—skip the cheese, because "at this point this dish was SO delicious and SO beautiful that I thought the shredded cheese would only ruin its elegance."

About Karen Gaudette Brewer

Karen Gaudette Brewer came into this world craving salmon; thinks orange zest is the best smell in the world; and never met a green chile chicken casserole she didn't like. She's the author of the book "Seafood Lover's Pacific Northwest" and a longtime food writer. Connect with her on Twitter and see what's for dinner: @nwfoodette.