[5][6] The Andean people of South America domesticated as many as 70 different species of potatoes which were commonly prepared by boiling and mashing prior to the European arrival.

[8] Most authors recommend the use of "floury" potatoes with a high ratio of amylose in their starch to achieve a fluffy, creamy consistency and appearance.

[9] The best-known floury varieties are King Edward, Golden Wonder, and Red Rascal in Britain and the Russet in North America.

Aloo bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste, or seeds), chili pepper, coriander leaves, and other spices.

Alu pitika (Assamese: আলু পিটিকা) is a popular variation of aloo bharta in Assam,[16][17] that may occasionally omit mustard and other spices.

[18] In Kenya, mashed potatoes are eaten in the form of a dish called irio, native to the Kikuyu tribe.

[22] In Turkey, mashed potatoes made with milk, salt, black pepper, and butter are called patates puresi.