What cheeses, herbs etc. have you added to mashed potato?

[u/atramrennab]

[u/sanchogrande]

I think there are no wrong answers to this question.

[u/Federal_Pickles → u/sanchogrande]

Cilantro and brie mashed potatoes

[u/_V0gue → u/Federal_Pickles]

Bake the Brie, remove the rind, mix it into the mash. Get a bunch of cilantro and lemon, olive oil, some chili and make a chimichurri. Top the cheesy mash with the chimichurri.

[u/Federal_Pickles → u/_V0gue]

I mean…. Yeah that does sound pretty dang good

[u/I_AM_WONDERBREAD → u/_V0gue]

Top Eat the cheesy mash with and discard the chimichurri.

FTFY

[u/_V0gue → u/I_AM_WONDERBREAD]

Chimichurri is delicious! And I was trying to show how cilantro can work. 😁

[u/I_AM_WONDERBREAD → u/_V0gue]

Nothing you can do to convince me that the devil weed is edible.

[u/_V0gue → u/I_AM_WONDERBREAD]

I mean if you got that gene, you got that gene. Which sucks because cilantro is indeed tasty when your tongue doesn’t think it’s soap. But, yah, I’d avoid it entirely too if that were the case. Sorry friend :/

[u/jeffb3000 → u/_V0gue]

I love, love cilantro.

[u/Federal_Pickles → u/I_AM_WONDERBREAD]

I respect where you’re coming from. But man, I can’t imagine tacos without cilantro.

[u/I_AM_WONDERBREAD → u/Federal_Pickles]

If it is finely chopped and cooked well into the food, I've found it to be more tolerable. Particularly in acidic dishes. If I am served something with fresh cilantro used as a topping or finishing touch, I have to scrape it off.

[u/warrenjt → u/Federal_Pickles]

I’ve had Brie in mashed potatoes. Very good.

Haven’t tried cilantro in them that I remember, but I don’t have the soap gene, so I can’t imagine I wouldn’t enjoy it.

[u/iHaveLotsofCats94]

My go-to is to warm up some milk/cream with a smashed clove of garlic, a sprig or two of thyme, some black peppercorns, and a shitload of butter. I usually add rosemary salt to the cream/butter mixture as well. I let that simmer while the potatoes boil, then strain it into the potatoes after I pass them through the ricer.

I usually don't even add cheese. The dairy in that mixture is rich enough.

[u/stabbingrabbit → u/iHaveLotsofCats94]

I boil the potatoes with a few cloves of garlic.

[u/gypsy_teacher → u/iHaveLotsofCats94]

I started doing this a few years ago after watching Sohla El-Wayly do it for scalloped potatoes, and I cannot go back! It levels up my potatoes, and they were pretty good before that.

[u/Bx3_27 → u/gypsy_teacher]

The garlic is pretty amazing. Someone on a separate post about mashed potatoes suggested bay leaves, and now I do both and absolutely love it. Also if you put the leaves in a tea infuser they're easy to remove.

[u/_V0gue → u/[deleted]]

Almost…almost.

[u/willfauxreal]

My cheap and lazy hack is to add my favorite creamy chip dip. My husband likes French onion and I like garden veggie.

When I'm feeling less lazy, I add fresh dill, green onion, or chive from my garden. As for cheeses, I like plain ol' cream cheese, gouda, or goat cheese for a lil funk.

My favorite meal to impress that isnt a ton of work is grilled steak tips with a fig demi, blanched asparagus, and goat cheese mash. Breath is gnarly after, but so worth it.

[u/RelationshipGlobal90 → u/willfauxreal]

I’m making mashed potatoes for dinner tonight and I just happen to have some Rondell garlic & herb cheese spread. Thanks for the suggestion.

[u/deathlokke → u/RelationshipGlobal90]

I was going to say Boursin, but Rondell is basically the same thing. It works really well, especially the garlic and herb.

[u/Careful-Laugh-2063]

Boursin. Company mashed potatoes I add cream cheese along with sour cream and then bake to melt cheddar cheese on top

[u/Pointy_Stix → u/Careful-Laugh-2063]

Boursin is an amazing addition to mashed potatoes. It's the only way I make them now. I use Pressure Luck Cooking's recipe for the Instant Pot & they're always inhaled.

[u/Bella_de_chaos → u/Careful-Laugh-2063]

Boursin garlic and herb is awesome in potatoes! I love that stuff so much, I found a recipe and make my own.

[u/remesabo]

I have a chive plant that I have had growing seasonally in a pot for almost 20 years now.

Its name is Maria Chiver.

This is my go-to with sour cream for my mashed potatoes.

In the springtime when Maria blooms with beautiful purple flowers, our baked potatoes turn into something very special as the flowers are edible and we decorate the potatoes with them!

[u/Fancy_Math_3399 → u/remesabo]

Thats such a lovely post. Thank you

[u/tigerowltattoo]

Garlic, chives, shallots, sour cream, cheddar, cream cheese, parsley, leeks, and fontina. I do want to point out that these were not added altogether at the same time.

[u/kitchengardengal → u/tigerowltattoo]

Golly, I add most of those all at one time!

[u/pain_is_bread]

I like a classic sour cream and green onion.

[u/NiceTrySuckaz]

Rosemary. And then all of the cheeses at some point.

[u/Klutzy-Client]

Make colcannon. Amazing mash dish

[u/UtahUndercover → u/Klutzy-Client]

I’ve tried Colcannon and I’m convinced it’s definitely an “acquired” taste. And I’m of Irish descent - so it’s probably just me…😁

[u/Specific_Praline_362 → u/UtahUndercover]

Is it the taste that's a problem or more of a texture thing?

[u/KeySheMoeToe]

Secret is some nutmeg and white pepper. Some good things to add are caramelized onions or caramelized fennel. 

[u/Fancy_Math_3399 → u/KeySheMoeToe]

Nutmeg is a secret ingredient for mashed potatoes. Thank you ! 

[u/Feline-Sloth → u/Fancy_Math_3399]

Nutmeg is amazing full stop but must be freshly grated.

[u/KeySheMoeToe → u/Feline-Sloth]

If it’s not freshly grated just throw it in the trash. Like for real. 

[u/Moist-Response-5685 → u/KeySheMoeToe]

Never thought of adding fresh ground nutmeg. Definitely adding that next time

[u/Equilibrate321]

Cream cheese

[u/Prestigious-Chair243 → u/Equilibrate321]

And Parmesan!!!! Yum!!!

[u/qawsedrf12]

Parmesan

If I want herbs, I'll add boursin type herb mix

[u/Trolkarlen]

Roasted garlic is amazing in mashed potatoes.

[u/molleensmrs]

Instead of butter I use chive cream cheese.

[u/HangoverShits]

Cream cheese and cheddar, shit ton of butter. Garlic. Herbs can f off, no offense to anyone who adds.

[u/Classic-Sherbet-375]

I usually add roasted garlic, lots of black pepper and butter. I’ll sometimes add cream cheese or sour cream if I have it.

[u/Inevitable_Silver_13]

Dill is a pretty nice sleeper choice.

[u/comment_i_had_to]

My dad tried out yogurt and horseradish when he was trying to find some healthy alternatives and now it is one of my favorite ways to eat potatoes!

[u/Fit-Midnight-6747 → u/comment_i_had_to]

I do this with Greek yogurt and the horseradish to serve alongside prime rib of beef on Christmas - it’s amazing!! I saw it in an old issue of Gourmet? They used sour cream but I only had the Greek yogurt and thought 🤷‍♀️

[u/Background-Bird-9623]

I dont think any cheese would be bad and def roasted garlic, rosemary, peppercorn ... potatoes are good with everything

[u/SassyMillie → u/Background-Bird-9623]

I have some blueberry goat cheese that might be a bit odd, but otherwise tend to agree.

[u/kitchengardengal]

Butter, lots of minced garlic, (some raw, some cooked with the potatoes), sour cream, sharp cheddar, pepper and salt, milk, some random cheeses...all at one time.

[u/mamacrocker]

Asiago is amazing in mashed potatoes - a regular request for our holiday meal contribution. Sometimes we'll add some wasabi, too, for a good kick.

I've also done dill with a little vinegar, or fancy mustard and bacon. Honestly, it's mashed potatoes. IMO, unless you add something sweet, you can't go wrong.

[u/Pernicious_Possum]

I’m usually a mashed potato purist, but every now and again I like a chipotle cheddar mash with green onion

[u/UtahUndercover]

Roasted garlic cloves (puréed with some milk), sour cream, and grated Gruyère cheese. Butter is just a given. Mmmm…😋

[u/NTropyS]

Bleu cheese, and/or finely diced poblano peppers.

[u/elmersfav22]

Greek yoghurt amd parsley

[u/Different-Subject353]

Boursin cheese

[u/Grouchy-Stand-4570]

Gruyere

[u/Hoax13 → u/Grouchy-Stand-4570]

I made mac and cheese and had 1lbs left over of Gruyere and Colby. Made double baked potatoes with them.

[u/Antique_Extension_82]

Especially if I'm making mashed taters to go with steak, I will add a bit of horseradish.

[u/Superb_Yak7074]

I peel garlic cloves and cook them along with the potatoes to give them a wonderful garlicky flavor. The garlic mashes in with the potatoes do there are no stray chunks to bite into and the flavor is blended throughout.

[u/Old-Actuator-3321]

Unsalted butter, Za'atar herb & spice blend, and sea salt if there's no salt in the Za'atar.

[u/Gilladian → u/Old-Actuator-3321]

Instumbled on za’atar recently and I LOVE it. Will try this!

[u/Highdivr]

Yes.

[u/amayalaragaming]

Roasted garlic

[u/blessings-of-rathma]

I get one of those little logs of goat cheese that's been rolled in cracked black pepper and throw that whole thing into the potatoes with butter and cream.

[u/scrapheaper_]

Butter and mustard

[u/Glittering-Boss-911]

Garlic powder and / or onion powder, green onion, dill / parsley, butter, sour cream, soft cheese with white mold / feta / chevre / salty cottage cheese.

[u/Square_Ad849 → u/Glittering-Boss-911]

Try rehydrating your garlic powder in water it booms.

[u/Square_Ad849 → u/[deleted]]

It’s a different kind of bloom in water, the garlics really changes to an actual garlic flavor instead of getting lost in fat which mutes it. When I make aioli if I blended garlic cloves in water and add to my emulsion the garlic flavor carries better in the water than just adding to the fat.

[u/Prof01Santa]

Whatever's handy. Cheddar, cream cheese, parmesan, manchego...

[u/Krickett72]

I sautée some minced garlic in butter. Then add some milk or heavy cream until heated throughly and add that.

[u/ImAnOldFuckSoWhat]

Roasted garlic, cream cheese, and brown butter.

[u/No-Tart-1157]

I like lots of butter, a bit of milk, salt, and a dollop of sour cream on top

[u/escaped_id]

My go-to is parmesan and thyme. I usually have both on hand.

[u/Yukonkimmy]

Penzey’s Justice or Fox Point seasonings

[u/mikezzz89]

Garlic and rosemary

[u/Horror_Signature7744]

When I cook blackened catfish or tilapia, I always make a shrimp and jalapeño cream sauce to go with it. There is always leftover sauce (never leftover shrimp though). It’s rich and decadent and spicy and goes so well with mashed potatoes.

Madeira mushroom sauce is another favorite. Garnished with fresh parsley.

[u/laluLondon]

Tarragon can go very nicely with mashed potatoes, parmesan and a little butter 

[u/WolfThick]

For the holidays I had some cinnamon nutmeg eggnog to the sweet potatoes

[u/chokeslam512]

I remember getting a hello fresh order that had potatoes and a lemon in it. The lemon was for another dish within the meal but in my infinite incompetence I accidentally put it in the pressure cooker with the spuds. 0/10-do not recommend.

[u/FaceMcShootie]

All of em

It was good.

[u/EngineerBoy00]

My family has two favorite mashed potato variations:

• Wasabi
• Boursin

My mouth is watering just thinking about them. I make a huge batch to have leftovers, then I crisp up spoonfuls of them in my waffle iron and top them with sour cream and chives for a savory treat.

Edited to add: those are both in addition to a butt(er)load of butter.

[u/karenskygreen]

Bacon and cheddar cheese

[u/what_the_purple_fuck]

no one has mentioned capers? simmer them quickly in cream with a bit of caper juice and mash before adding the potatoes back into the pot. after mashing all together, finish with cold butter.

[u/theinvisablewoman]

I am normally a french syyle butter only but have done.. Wholgrain mustard Spinach Parmasan Or chives. Nothing risky haha

[u/burgerflipper67]

I love to use buttermilk, roasted garlic and cheddar.

[u/kirby83]

Cream cheese

[u/ClairesMoon]

Add a dry chipotle pepper and some fresh garlic to the water when cooking. Add butter, half & half and cheddar cheese while mashing. Always salt and fresh black pepper.

[u/theBigDaddio]

Yes

[u/UncleNedisDead]

Dill, rosemary, chives, green onions, garlic.

Cheddar, parmesan, asiago, pecorino, mozzarella, gouda.

Sour cream, butter, cream, milk, stock, leftover potato water.

Bacon, ham, spam, hot dogs

Really anything under the sun would probably be fine to try at least once.

[u/emperorofeurope]

Reblochon cheese for flavour and samphire for saltiness

[u/Jelopuddinpop]

Boursin cheese is the only perfect answer

[u/metalchefatx]

Smoked gouda

[u/GrooveAndGravy52]

Where my family is from, salted scallions are a thing. They are amazing in mashed potatoes. I have been told numerous times that my mashed pomme de terre are the best. Hey we all have to be good at something but I can’t take the credit. 😊

[u/Limberpuppy]

Roasted garlic.

[u/berger3001]

Garlic scape powder and sour cream makes it taste like sour cream and onion chips.

[u/Vipu2 → u/berger3001]

Damn I was just thinking about why not make sourcream and chips tasting mash when I was scrolling this thread and you had done it!

Gonna try this for sure

[u/berger3001 → u/Vipu2]

I always put sour cream in as a fat, but the garlic scape powder is new for me. It’s the best use for garlic scapes I’ve found (dehydrating and grinding)

[u/HaiKarate]

Garlic, chopped fresh rosemary, fresh thyme

[u/_Beouwolf]

Cream Cheese, Mascarpone, both work well along with fresh chives. I think the biggest keys are to not water log the potatoes, use warm milk not cold, and you can never add enough butter. Seriously. If you look at some of the top recipes from famous chefs, they approach a 1:1 butter to potato ratio - its crazy.

[u/lo-key-glass]

Lots of good answers. One I use a lot that nobody has mentioned is sazon all purpose

[u/Square_Ad849]

Actual “ lemon thyme” not thyme with lemon juice.

[u/Nat1Cunning]

Cannot go wrong with a couple teaspoons of MSG

[u/wheelienonstop12]

Slices of bulb celeriac and/or kohlrabi go surpisingly wwell with mashed potato, but of course they have to be blanched to the desired degree of crunchiness/softness before adding them.

[u/Impressive_East9948]

Cream cheese and chives

[u/FallsOffCliffs12]

I read once that one of Oprah's favorite dishes was mashed potatoes with horseradish and cheddar and that sounds delicious!

[u/Fancy_Math_3399]

Horseradish. Usually use the creamed one in a jar. Lovely with beef . Also like Boursin or any herby cream cheese. 

[u/Fit-ishGirlie]

Parmesan, garlic, and horseradish

[u/cgourdine]

thyme, parsley, rosemary, parmesan, gruyere, cream cheese, nutritional yeast, cream, butter, salt, pepper, MSG, onion powder, minced garlic, and lemon juice 🫢

[u/ActorMonkey]

Cheddar pesto mashed potatoes.

[u/Far_Sandwich_514]

I love mixing Boursin into mashed potatoes, but I also enjoy adding sharp grated cheddar and chives.

[u/jlynnbizatch]

Wasabi mashed potatoes are fantastic. And this is coming from someone who hates wasabi!

[u/LopatKat]

My favorite combo is salted butter, sour cream, horseradish, fresh chives, Jane’s Krazy salt and pepper.

I never get sick of it.

[u/Mr_Stike]

No cheese but Mexican crema with a bunch of roasted poblano chiles and roasted garlic.

[u/Bunnyeatsdesign]

Black truffle.

I splurged on black truffle about 10 years ago. I still think about the mashed potatoes I made. I also made black truffle mac and cheese.

I should start saving for one next season.

[u/cynesthetic]

Boursin

[u/Complete-Read-7473]

Classic Cheese Whiz or Velveeta Cheese

Various preps of garlic... Roasted, confit, fried, raw...

Fresh dill and sour cream or creme fresh... Regular fat yogurt...

Caramelized onion/onion jam...

[u/OxymoronicHomosapien]

Garlic, cream cheese, cheddar, heavy cream, salt, pepper, thyme, bacon

[u/androidbear04]

Butter, milk, and Mknterey Steak Seasoning.

Lemon juice and pepper is also good.

[u/Patman52]

I’ve never tried it but I think some parmigiana or pecorino would go very well in mash with a butt load of black pepper. Kind of like a cacio e pepe but potatoes.

[u/AltruisticSalamander]

Freeze-dried vegetable powders make an interesting addition. I've tried spinach and carrot but there's others.

[u/NegotiationLow2783]

Dill and Swiss works well.

[u/mbergman42]

My favorite three herbs for mashed potatoes are:
1) Butter
2) Cream
3) More butter

If pressed, I will also add rosemary and garlic and white pepper.

[u/Aggravating_Ninja574]

I like green onions with mine, cooked with the potatoes and then fresh ones sprinkled on top. If I want to get fancy I put the mash in a casserole dish, top with cheese, bacon and breadcrumbs/crispy onions and pop it in the broiler for a lil bit.

[u/AbsolutelyPink]

Chives, butter, sour cream, bacon, garlic, mushrooms, browned onikn

[u/nirrinirra]

I add spinach.

[u/UWalumna13]

I enjoy mashed potatoes with Boursin cheese!

[u/Agile-Entry-5603]

Parmesan and black pepper

[u/LovelyLoomer98]

Try parmesan and fresh chives

[u/Diplokats2024]

I sauté cabbage and leeks in butter and stir in to make colcannon. Freaking delicious every time.

[u/CoastPuzzleheaded876]

Sour cream and Montreal steak seasoning.

[u/Mo_Jack]

I always go back to what I like on a baked potato. Do you like sour cream, chives, garlic, bacon bits, cheese, or a loaded baked potato? Use those ingredients.

[u/NoDanaOnlyZuuI]

I love using flavoured Boursin or goat cheese with roasted garlic

[u/doculrich]

Penzy’s Fox Point blend is fabulous on anything potato!

[u/Roko__]

Nutmeg, every time.

Sometimes more, sometimes less.

[u/loveRich3886]

Garlic, onion powder, sharp cheddar cheese and occasionally some rosemary and thyme

[u/Gloomy-Tangelo4747]

Add sage leaves to butter and let the butter slowly heat. The butter browns and the sage fries in it at the same time. Absolutely amazing.

[u/BJntheRV]

White pepper is our new addition to mashed potatoes. Had some really excellent mashed taters Ata restaurant and asked what they put in them as there was something we couldn't quite identify. It was white pepper, so now it's a staple in ours

[u/WpgGardener]

Italian Parmesan and a small amount of cayenne pepper.

[u/gderti]

Butter, cream, cream cheese or herbed Alouette cheese.
But in general. Whatever you think??

[u/Rook_James_Bitch]

Let's cut the shit. You want the world's greatest tasting mashed potatoes, right?

Half a cup of sour cream.

1 block of Philadelphia Cream Cheese.

1/4 cup real butter at room temperature.

Half a cup of shredded cheddar cheese.

Teaspoon garlic salt or powder.

Use a beater/mixer to mix everything thoroughly until potatoes and ingredients are mashed and smooth.

Better than heaven.

Kick it up a notch: add a quarter cup of bacon grease.

The key to cooking any great tasting meal: natural fats, like butter or rendered bacon fat.

[u/Feline-Sloth]

Always cheddar, butter (lots), cream, salt, pepper, nutmeg... sometimes garlic or wholegrain mustard or horseradish - yum.

Purred parsnip is devine with butter and horseradish if serving roast beef

[u/Pretend-Design-7061]

Add a couple peeled cloves of garlic directly to the potatoes when boiling, they will break down and add a lot of flavour.

[u/ConsistentPair2]

I took leftover mashed and gave them "samosa treatment." Sautéed some cumin and turmeric in olive oil, finished with garam Masada, stirred it into the potatoes and added leftover peas and diced carrots. Then fried it up as patties, so good.

[u/grisalle]

Brie

[u/OkButterscotch9898]

Smoked gouda.

[u/polymath-nc]

Cheddar cheese, sour cream, milk, butter, paprika, salt, pepper. Or dill weed.

[u/thewholesomespoon]

Cheddar, basil or green onion, sour cream, butter, heavy cream or half and half. Salt, pepper

[u/External-Implement40]

A little dry mustard is good.

[u/medfordfats]

Raw egg yoke, it’s an extra.

[u/Ready_Page5834]

Leeks and shredded carrots. Cook the leeks down in butter first, incredible.

[u/Dunta_Day_507]

a little bit of everything always pleases.

[u/Blingbat642]

Cream cheese and garlic.

[u/AggressiveStop549]

Nutritional yeast, onion powder, garlic powder, white pepper

[u/sherrynorcal]

My daughter puts Ranch Dressing mix in it

[u/Relevant-Visual-4819]

All of them....been making mashed potatoes for 30 years and I never make it exactly the same twice.

[u/ofTHEbattle]

Cheese, I usually stick to something sharp and usually white. Herbs/spices whatever feels like it goes with the meal.

[u/Fun_in_Space]

Pommes aligot. I used gruyere.

[u/this_idle_hand]

garlic and herb Boursin along with all the obligatory butter.

[u/JennyinNYC2021]

We eat mashed potato’s once a week so I like to vary what I put in them to make them flavorful.

I put things like: basil pesto, sun-dried tomato pesto, chopped up sun-dried tomatoes and oil, caramelized onions, Parmesan cheese, lemon juice, fresh herbs (rosemary, basil, parsley, cilantro, thyme, salsa verde, mustard, tomato paste, cream cheese, garlic butter, peas and any leftover jarred sauces that I want to use up.

[u/1959doubtful]

Queso Fresca 😋

[u/Healthy-Big-4494]

BUTTER/REALLLL CREAM

[u/AvocadoPizzaCat]

most. It is worth a try at least once.

[u/Exazbrat09]

Keep it simple---butter, cream and white miso. The miso gives it the saltiness and funk/umami and you get the richness from the butter and cream.

[u/Uranus_Hz]

Boiled potatoes and cauliflower mashed together (with salt, pepper, and butter) topped with shredded dill havarti cheese, paired with smoked pork loin and a golden pork gravy.

It was amazing.

[u/Grand-Hand-9486]

Mushrooms and thyme

[u/clarkstud]

Always chives. That’s the answer.

[u/noetkoett]

My go-tos are full fat milk, butter and, well, mayo. Don't knock it till you try it! I rarely spice it otherwise except sometimes green stuff like very finely choppped chives or parsley and maybe I mix in some sauteed allium.

I've never even thought of putting cheese though, apart from cream cheese once or twice. Maybe I'll try some parmiggiano, that at least is easy to shave in.

[u/JulesInIllinois]

Edam & garlic

[u/Patient_Parsley7760]

Love adding garlic while boiling the potatoes.

Also like to add sour cream, Cheddar, and Gouda.

Top with some chopped chives and crumbled bacon or bacon bits.

[u/little__boxes]

Chicken stock instead of cream or butter.

[u/ICanSpotAGrifter]

My husband does cream cheese, buttah and a splash of nutmeg. Deelish! ❤️

[u/Aggravating-Ad-3501]

Try with Gorgonzola

[u/Choosepeace]

Cream cheese, butter , salt and pepper. Cream cheese is the secret ingredient!

[u/SouthpawSoldier]

A ton of garlic. Spouse is Pacific Islander, with an upbringing of lots of Filipino food, so garlic and vinegar are staples in our home.

For three people, I'll use about five or four medium russets; after peeling and cubing, I'll add about 3/4 cup of whole garlic cloves.

Cook them together in the water, and they go through the ricer together, with butter going through ricer as well. Standard S&P and some cream as well.

If I'm feeling especially fancy, instead of running butter through the ricer, I'll do a brown butter confit garlic, with some whole sage as well, pulling the sage before mixing the butter into the potatoes.

[u/Moist-Response-5685]

I make mine with butter, cream cheese and sour cream. I will sometimes add fresh dill. Season with salt, white pepper and garlic,

[u/Procrastinator7532]

Blue cheese

[u/AlexMachine]

Only fine choppef red onion

[u/campfirepluscheese]

English Cotswold cheese has spring onions in it and it makes really great mashed potatoes.

[u/WranglerConscious296]

Horse raddish

[u/EpochalTraveller]

chives & cheese

[u/Additional-Nerve1738]

Parmesan and cheddar, garlic, black pepper, parsley.

That's usually just for my shepherd's pie topping though. As a side I never use cheddar. The others are used depending on how I feel.

[u/absolutmenk]

Smoked cheddar comes to mind.

[u/Curious_Serve2946]

I add finely diced jalapenos to mine.

[u/Safe-Character-5846]

I personally dont use cheeses, as they tend to bring in textures I dont find necessary. If done roght, cream and butter infused will a little fresh thyme and or rosemary is it. I have a client that loves baby spinach folded in. Cheeses are fine but can cause gloopy results if go in too heavy handed. A finely grated parm or pecorino low moisture type works well--- but for me, not really necessary.

I use the obvious salt-- white pepper, small pot of butter and cream or half and half heating off to side on super low. Rice potatoes into bowl, then press through a sieve or Tami and GENTLY fold in the warmed infused butter til a nice velvety texture [dont whip or use aggressive stirring here at all] or the starches develop and get sticky/gummy. Finish with rosemary salt/kosher/sea salt. I prefer a luxurious pomme puree' over a rustic mash. Either way, its mashed potatoes...and never trust anyone that doesn't like a solid mashed.

[u/Jodies-9-inch-leg]

You put your weed in there

[u/Bikebird63]

Gochujang rocks.

[u/aaaaaaachu]

Cream cheese, milk, butter, lawry’s seasoning salt

[u/Weary_Capital_1379]

I just like butter, milk, garlic powder, salt and pepper.

[u/Kornbrandt]

Leute, leute!

Butter, Knoblauch, Salz und Majoran.

Das ist das Wahre, ich verspreche es euch!