Mashed potatoes are always a crowd-pleaser at holiday meals. But if you want to mix things up a bit this year, try one of our delicious variations, below.

　　

Ingredients

Makes 8 to 10 servings

　　4 pounds large boiling potatoes such as Yukon Gold or russet (baking) potatoes

　　1 1/2 cups whole milk

　　1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces and softened

　　1 teaspoon salt, or to taste

　　1/2 teaspoon black pepper

　　

Step 1

Peel potatoes and cut into 2-inch pieces. Cover potatoes with salted cold water by 1 inch in a 5-quart pot, then simmer, uncovered, until tender, about 18 minutes.

　　

Step 2

Shortly before potatoes are done, bring milk just to a simmer in a small saucepan over moderate heat, then remove from heat.

　　

Step 3

Drain potatoes well in a colander, then return to pot along with hot milk, butter, salt, and pepper and mash with a potato masher until combined well.

　　

Variations:

Step 4

• Add 2 cups crumbled goat cheese (8 oz) to potatoes along with butter and milk, and reduce salt to 3/4 teaspoon.

　　

Step 5

• In place of butter, use 1/2 cup extra-virgin olive oil.

　　

Step 6

• In place of milk, use 1 1/2 cups heavy cream and 1/2 cup drained bottled horseradish.

　　

Step 7

• In place of 1 cup of milk, use 1 cup sour cream at room temperature.

　　

Step 8

• Add roasted garlic: Roast 2 heads of garlic, wrapped in foil, in a preheated 400°F oven 50 minutes. Squeeze roasted garlic from skins into potatoes along with butter and milk.