Wondering what to serve with mashed potatoes? I’ve got you covered with this guide of the 20+ main dishes that pair best with mashed potatoes.
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Mashed Potatoes are of the most simple side dishes that you can make. They make a perfect side dish to compliment hearty, saucy dishes like these red wine braised short ribs, turkey Swedish meatballs, or pork chops & gravy, because they soak up all that delicious sauce.
In this roundup, I list 20+ of the most popular main dishes to serve with mashed potatoes.
What to Eat with Mashed Potatoes
What type of potatoes to use for mashed potatoes?
I prefer to use Yukon Gold potatoes for my mashed potatoes. I find them buttery and delicious. However, Russet potatoes are another great variety that produces fluffy mashed potatoes. You can also use baby red potatoes.
Can you make mashed potatoes ahead of time?
- Mashed potatoes will keep in the refrigerator for up to 5 days. Store them tightly wrapped in a serving dish. To reheat, bake them covered with tin foil in a 325-degree oven for 50 minutes.
- To reheat in the microwave, cover the potatoes with plastic wrap, and poke about 5 holes in the plastic wrap. Microwave at 75% power for about 12 minutes, stirring halfway through.
Favorite mashed potato recipes
- Sour Cream Mashed Potatoes
- Miso Mashed Potatoes
- Goat Cheese Mashed Potatoes
- Instant Pot Mashed Potatoes
- Mashed Sweet Potatoes
More side dish recipes
- Sides for Burgers
- Sides for Pork Chops
- Sides for BBQ
- Sides for Salmon
- Sides for Steak
- Sides for Ribs
- Sides for Chicken
Did you Make Any of These Easy Meals with Mashed Potatoes?
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Wha to Serve with Mashed Potatoes: 20+ BEST Main Dishes
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons butter
- 2 chicken breasts (boneless , sliced in half horizontally)
- Kosher salt and pepper (to taste)
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 8 ounces mushrooms (cremini or white mushrooms, sliced)
- 1 teaspoon Italian seasoning
- 1 shallot (minced)
- 4 cloves garlic (thinly sliced)
- 1/4 cup dry white wine
- 2 cups low sodium chicken broth
- ⅔ cup heavy cream
- 1 Tablespoon soy sauce
- 1 teaspoon lemon zest (+ 1 Tablespoon lemon juice)
- 1 Tablespoon chopped fresh parsley (to garnish)
Instructions
- Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 5-6 minutes per side, working in batches if needed, so as to not overcrowd the skillet.
- Remove the chicken from the skillet and set aside.
- Add the butter to the now empty skillet. Once melted, add the mushrooms, season with Italian seasoning, and allow them to brown for about 6-8 minutes. Once golden, remove and set aside with the chicken.
- Add the shallots and a pinch of salt and pepper to the empty skillet. Cook 1-2 minutes, until softened. Add the garlic and cook about 30 seconds longer.
- Add the broth and wine and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until slightly reduced, about 10 minutes.
- Stir in the cream, soy sauce, lemon zest and juice and season with salt and pepper, to taste.
- Return the chicken and mushrooms to the sauce and simmer for 5 minutes, or until warmed through. Enjoy!
I was wondering where is the link for the Swedish meatball recipe.
Hi Sheree – Thanks for that heads up! The link has been fixed. 🙂