Steep the milk/cream with rosemary for 10-15 minutes.

Horseradish mashed potatoes.

"Sour cream and onion" is also good. Just add sour cream and chives.

Make loaded mashed potatoes. Butter, sour cream, chives, cheese, bacon, perhaps some roasted garlic.

Or you could always try to make them the Joel Robuchon way which are supposedly some of the finest mashed potatoes on the planet.
https://www.saveur.com/article/Recipes/Potato-Puree-1000070040/

What does that mean "fold it in"? I can't fold a mashed potato (from *****t's Creek).

Instead of mashed potatoes, how about Fondant Potato?



Another good one is country fried potatos (with onions)

For most people, they don't get enough of the water out of the potatoes after cooking them. The more water you take out, the more butter and cream they will hold, and the richer they'll be. That's why instant potatoes can hold so much cream.

That's all Joel Robuchon is doing. That's also why he cooks them whole instead of cutting before boiling. His method piped on a Parmesan crisp, then sprinkled with chives, and dusted with some powdered bacon (put very cooked (almost burnt) bacon in a food processor and pass through a sieve) is the best "elevated" loaded potatoes I've ever had.

I've also enjoyed adding cheese, chives, and bacon, chilling, then deep frying. Any of the horseradish potatoes would be fantastic as well.

eric76 said:

---

Instead of mashed potatoes, how about Fondant Potato?



Another good one is country fried potatos (with onions)

---

Doing Fondant tonight.....here's the start

Add some blue cheese or an Alpine cheese (e.g. Comte, Gruyere, etc).