Mashed potatoes are cooked potatoes crushed or passed through a ricer to make a soft side dish. Butter, milk, or cream is often added, with salt and other seasonings adjusted to taste.
Starchy potatoes give a fluffy mash, while other varieties can make a denser or creamier result. Cook the potatoes until tender and drain them well before mashing. Work them only as much as needed: vigorous blending or prolonged mixing can release excess starch and make the mash gluey.
Mashed potatoes accompany meat, fish, vegetables, and gravy. They can also top dishes such as shepherd's pie or be combined with greens in colcannon. Garlic, herbs, cheese, and olive oil are common variations.