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"These mashed potatoes are creamy, fluffy and slightly tangy thanks to the creme fraiche. A ricer is used on the potatoes to make them really smooth, but you could always mash by hand. Simple goodness! From Food & Wine.
*Note: the mashed potatoes can be made ahead of time and kept at room temperature for up to 3 hours. Reheat before serving...."

Ingredients: chives, creme fraiche...

"Bacon, taters, blue cheese, spinach... this dish is only a European vacation short of a perfect experience!"

Ingredients: baby spinach, margarine, milk...

"Mashed potatoes the French way. Made with olive oil and garnished with olives."

Ingredients: milk, olive oil, red potatoes...

"The finished potatoes should have a smooth and slightly elastic texture. White cheddar can be substituted for the Gruyere. For richer, stretchier aligot, double the mozzarella. Adapted from Cook's Illustrated, published March, 2009. Posted for ZWT5."

Ingredients: yukon gold potatoes, gruyere cheese...

"Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini"

Ingredients: pepper, creme fraiche, oil...

"The full name of this recipe is "Purée de carottes parfumée à la coriandre et au lait de coco" (Coriander-flavored Mashed Carrots with Coconut Milk.) This can be used as a side dish, a one bowl snack or even baby food. This recipe is from latartinegourmande.com"

Ingredients: red peppercorns, fresh coriander...

"This recipe from the White House chef when JFK was president is taken from his cookbook, published in 1967. He does not say which kind of cheese to use, but I would use either Emmenthaler or Gruyere. In a pinch you could use instant mashed potatoes and "elevate" them in this manner."

Ingredients: heavy cream, salt & pepper...