It’s not Thanksgiving without a huge serving of mashed potatoes on your plate. The kind where the butter melts as soon as it hits the taters and you’re tempted to just dip turkey slices into it like chicken tenders into ketchup. Don’t act like you haven’t tried that.

But when you’re heading to Friendsgiving and know that dairy-free Diane and super-picky Sam are going to be at the table, you might have to tweak the classic mash. That’s why we’re giving you three different mashed potatoes recipes, so you can go armed to Friendsgiving (or contribute to your family’s dinner table for once) with the best recipe that will appeal to all your people: Pick from a classic, a cauliflower, and a coconut/dairy-free mash. Each recipe is so good that we might have to make all three.

Here are the swaps that will satisfy the pickiest eater and dieters without taking away a lick of flavor.

For full recipes, swaps, and directions, see below.

Classic Mashed Potatoes

Makes: 6-8 servings

  • 10 yellow or white medium potatoes, peeled and quartered
  • 2 cups milk, heated
  • 2 tablespoons unsalted butter, softened at room temperature
  • 2 tablespoons fresh chives, parsley, or dill, finely chopped
  • sea salt and pepper, to taste
  1. Bring a pot of salted water to a boil. Add potatoes and cook for about 20 mins until tender but still holding shape. Remove from heat and drain.
  2. Immediately add butter and hot milk to the potatoes, and using a masher or an immersion blender, mix thoroughly together until smooth and creamy. Add herb(s) of your choice, and season to taste with salt and pepper.

Dairy-Free Mashed Potatoes

  • Swap milk and butter for 2 cups unsweetened coconut milk and add 1 tablespoon garlic powder.
  • For added flavor, top with caramelized onions (cut 1 onion into slices and cook in 1 tablespoon oil with 1 teaspoon balsamic vinegar, 1 teaspoon salt, and 1/2 teaspoon sugar until soft and golden-brown). Season with salt and pepper to taste.

Cauliflower Mashed Potatoes

  • Swap potatoes with 1 medium head of cauliflower (florets only), steamed, then blended.
  • For added creaminess and flavor, mix mashed cauliflower with 1 tablespoon butter, 1/4 cup Greek yogurt, 2 tablespoons chicken broth, 1/4 cup shredded Parmesan, 1 tablespoon garlic powder, and sea salt, to taste.
  • Sprinkle with 2 tablespoons finely chopped fresh chives just before serving.