Give Mashed Potatoes 10x The Flavor With 9 Canned Pantry Staples

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Kids of all ages will say their favorite form of potato is the french fry. But, as we get older, many foodies increasingly appreciate the warm hug that is a helping of creamy, fluffy, mashed potatoes. They're a staple of millions of Thanksgiving menus, but it's a dish that puts a smile on our faces no matter the season. While we're happy to adopt Anthony Bourdain's method of getting deliciously smooth mash, we'll scarf down any lumps with few complaints too.

For many home cooks, a generous knob of butter, a splash of whole milk, salt, and pepper is all that's needed for perfect mashed potatoes. But there's a laundry list of ingredients we can add to enhance their flavor, including a wide range of canned pantry staples. We've put together the tinned products we think will give a serving of mash 10 times the flavor, including protein-rich fish and meat, spicy peppers, and sweet veggies. All you have to do is crack open a can, add them to your tubers, and enjoy!

You could be forgiven for raising a brow, but trust us, if you don't go too heavy with the dosing, this is a foodie match made in heaven. Sub out the milk and butter for a generous spoonful of cream of mushroom soup to give your mashed taters an instant umami boost, or crank up the protein with some split pea and ham. Alternatively, give 'em an unforgettable Cajun twist by pairing them with some canned gumbo.

Mashed potato can be the mother of all comfort foods but there are times when we feel it could benefit from a little more spark. What better ingredient to tick that box than a can of jalapeño peppers? There's just enough crunch to give the potatoes textural interest, while the zing of the peppers gives the dish a whole new dimension — just mince them before adding. If the heat is too much for some, dial it back with a spoonful of sour cream.

One of my favorite combos is mashed potatoes and carrots, but the latter always took an age to cook. Invariably I ended up with lumps of semi-raw carrot that didn't go down well at all with me or the tribe. A tin of pre-cooked veggies solved that problem, giving my taters a colorful, sweet twist (not to mention those extra vitamins and minerals) with no patience required. If you have them, tins of peas and carrots work just as well too.

There's no escaping pumpkins during fall and spooky season, but the canned variety does more than make pie — it's a wonderful partner for mash. There's none of the messy prep (hurrah!) that comes with fresh pumpkins, but you still get all that delicious, earthy flavor when it's blended with the potatoes. If you're concerned about your mashed potatoes tasting more like a dessert than a side, opt for lower-sugar canned pumpkin, and if you have any ranch seasoning left over from your last batch of fried chicken, add a sprinkle or two.

Mashed potato is a key component of many a classic clam chowder, but tinned seafood is a quick and easy way to elevate the veggie dish too. A can of sockeye salmon can be a sophisticated addition to mash, and if the latter is made with butter and cream, you've got yourself a truly luxurious dish. Canned tuna, with its briny, savory flavor, also pairs well, but don't sleep on oily fish like mackerel or anchovies. Their robust tastes are tempered beautifully by the dreamy, creamy mash.

We are big fans of these flavorsome canned veggies (which don't require checking for aphids and thrips, unlike their fresh counterparts) and if you're looking for a new twist on your mashed potatoes, artichoke hearts — especially the sweeter, baby variety — have got you covered. They're pre-cooked, so a quick blitz in a food processor is all that's needed before they bring their signature earthy, slightly nutty flavor to your potatoes.

Adding tinned beans to mashed potatoes makes them 10 times more filling, but when it comes to flavor, it doesn't really move the needle that much. The same cannot be said if you reach for a can of baked beans. A staple dish of college students the world over, it gives mashed potato a tomatoey zing, as well as a fiber boost from those creamy white beans. Depending on who's at the dinner table, you can opt for low salt, low sugar, and 100% vegetarian baked beans.

Although it's traditionally paired with diced, boiled potatoes for the much-loved hash, we love the switcheroo: cubes of corned beef melted into mashed potato. It's a fast, hearty, and flavorful way to eat those creamy taters, especially if you've got a few lumps lurking among them. If you really want to zhuzh it up, dollop the whole lot in a hot skillet to crisp up parts of the mash, add a splash of Worcestershire sauce and devour.

Few ingredients are as delicious — and divisive — as olives. For those who stan this stone fruit, a tin of black ones will add a burst of rich, distinctive flavor to mashed potato. It's a quick, simple, yet heady combination, and as well as giving the taters bags of flavor (you can really go to town by subbing out the butter for olive oil), it serves up oodles of antioxidants and vitamins.