How to create the ultimate mashed potato and toppings bar

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I am really into creating fun and unique buffet displays at my latest parties {if you missed my soup bar, check it out here!}, so for my latest winter dinner party I created a delicious mashed potato bar with all of the necessary toppings! Great for kids and adults, and with the right display, looks uber chic, guests couldn’t wait to doctor up their favorite mixes.

To create the buffet I found this gorgeous calligrapher, Amy May Paper, to create this rustic chalkboard sign and matching label cards {which I plan to use again and again!}. Then I made sure to include my favorite toppings… chives, cheddar cheese, bacon bits, sour cream, butter, sea salt and ground pepper displayed in simple white condiment bowls. Lastly I decorated the display with pumpkins, candles, and acorns.

I hope this inspires you for your next winter or Holiday dinner party, it really is such an easy idea!

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The post Mashed Potato Toppings Bar appeared first on Fashionable Hostess.

RELATED: New ways to dress up mashed potatoes

Emeril Lagasse’s Garlic Mashed Potatoes

Creamy. Garlicky. Buttery. BAM! Emeril never lets us down. Garnish with finely chopped chives to dress them up!

“I just want to be in there with the pot!” – Rachael Ray

Curtis Stone’s Baked Mashed Potatoes with Pancetta

Salty pancetta and creamy mascarpone cheese make this potato dish extra special. While you’re diving in, just remember to share with everyone else, okay? 

Mashed Potatoes with Soft Cheese and Herbs

Potatoes are mashed with a creamy garlic and herb cheese (this replaces butter), a touch of milk, chives, thyme, parsley, and lemon zest. This is one of those dishes that’ll have your guests wondering what made them taste so darn good!

“Don’t tell your guests the secret ingredient [garlic and herb cheese]! Let them think you are the kitchen goddess!” – Rachael Ray

Curtis Stone’s Garlic Mashed Potatoes

These mashed potatoes are simple to make, but don’t be fooled — they’re full of flavor! Run the potatoes through a ricer for a velvety, light and fluffy consistency.

“When boiling potatoes, throw a little bit of garlic and salt in the water.” – Curtis Stone

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