Updated for 2026 – The JewBelong Passover Haggadah!

Mashed Potato Bar

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Welcome to the ultimate mashed potato bar! This isn’t just a side dish — it’s a whole experience. Fluffy potatoes sit ready in a big bowl, waiting for you to pile on all your favorite toppings: crispy fried onions, caramelized onions, shmaltz, cheese, bacon, gravy… the list goes on. Build your perfect bite, mix and match flavors, and don’t be shy — there’s enough for seconds. Whether you go classic or adventurous, this potato bar is guaranteed to make your holiday table the happiest place in the house.

Serves 10

Cooking time: 45 minutes

ingredients

Yukon Gold or Russet potatoes (peeled or very well cleaned, you do you!)
Olive oil or melted butter
Milk of choice (this works with dairy or plant based), warmed slightly
Salt/Pepper
4-5 pounds potatoes (Russet, Yukon Gold, or a mix), peeled and cut into large chunks
1.5 sticks of butter or ~1/2 cup olive oil
1.5 cups milk (this works with dairy or plant based), warmed slightly
2 teaspoons sea salt, plus more for the cooking water
Freshly ground black pepper, to taste

Toppings
Crispy fried onions (make your own or buy them at the store)
Shmaltz
Fried-up chicken skin (see: Shmaltz)
Chives, cut small
Caramelized onions
Scallions, sliced thin
Grated cheese
Sauteed mushrooms
More olive oil/melted butter
Roasted garlic
Turkey gravy
Bacon (because we don’t judge)

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step by step instructions

Cut the potatoes into large chunks. We don’t need to measure anything for this recipe, just figure one potato per person. Boil them in heavily salted water, starting from cold, for 15-20 minutes until they’re fork tender. Drain.
Put the cooked potatoes into a large bowl. PUT DOWN THE ELECTRIC MIXER OR FOOD PROCESSOR (unless you enjoy glue). Seriously, my mom will find you and tell you how disappointed she is.
Add a COPIOUS amount of good olive oil or melted butter. You want to see a little bit of swimmage happening. Adding the fat before the milk helps keep your potatoes fluffy and tasty so don’t add the milk in until your potatoes are slightly mashed and coated.
Begin to mash the potatoes. A masher makes it easy, but a fork will work fine. Add in the milk slowly. You probably need about a quarter of a cup to every potato you use, but add carefully until you reach the consistency you’d like.
Season with salt and pepper.
Serve alongside small bowls filled with whatever toppings you’d like. Remember to include spoons to keep it clean.
Points to the dinner guest with the most delicious looking mashed potatoes!