Thank goodness for mashed potatoes. Unlike cranberry sauce and stuffing, you’ll be hard-pressed to find folks who dismiss the homemade whipped side as “just not for them” at a holiday table. Perhaps this is partly due to their incredible versatility—from savory to sweet, mashed potatoes can be dressed up in countless ways with minimal effort to suit any taste.
By Emily Arno
Below, we have listed 14 creative recipe concepts calling for just three ingredients each. Start with your favorite mashed potato recipe and then add and adjust the flavor combinations to taste. Note: Some concepts are linked to full recipes! 
Katie Eberts
Russet, Red, Yukon and Yellow Potato Concepts
- Green onions + smoked gouda + bacon
- Smoked paprika + cloves garlic + whole milk
- Chorizo + chives + cheddar cheese
- Bacon + blue cheese + whole milk
- Cabbage + feta + parsley
- Broccoli + cheddar + ground black pepper
- Fontina + pancetta + sour cream
- Spinach + cream + cheddar
- Peas + scallions + sour cream
- Carrots (1/3 amount of potatoes being used, boiled with) + greek yogurt + dill
- Neufchatel cheese + bacon + green onions
Katie Eberts
Sweet Potato Concepts
- Vanilla + eggnog + brown sugar
- Red curry paste + cinnamon + coconut milk
- Browned butter + sage + butternut squash
This article was originally posted as, “Simple 3-Ingredient Mashed Potato Mix-Ins” on Relish.
Frequently Asked Questions
Can I use Greek yogurt in place of sour cream for the peas and scallions mix-in?
Yes, Greek yogurt can be used as a substitute for sour cream in the peas and scallions mix-in, adding a creamy texture and tangy flavor.
What type of potatoes work best for the mix-ins?
Russet, Red, Yukon, and Yellow potatoes are all great choices for making mashed potatoes, as they each provide a different texture and flavor profile.
How can I adjust the flavors if I want to add more than three ingredients?
While this recipe focuses on three ingredients, you can experiment by adding herbs, spices, or additional cheese to enhance the flavor of your chosen mix-in.
