I'm Thankful for...Mashed Potatoes

As it turns out, I'm kind of a carb freak, which makes the Thanksgiving meal my favorite of the year. From the mashed potatoes, sweet potatoes, stuffing, and rolls, Thanksgiving day is a carb-lovers dream! Each person may have their own twist on sides, but the important things is that with side dishes, there is something for everyone! In the past, we've talked about stuffing, potatoes, green bean casserole, sweet potatoes, and of course cranberry sauce...but we could always use new recipes.  So, here's what I suggest for mashed potatoes.

Is there anything better than fluffy smooth buttery mashed potatoes topped with rich gravy? I don't think so! You can get ahead on making mashed potatoes by peeling them the day before, submerging them in water and putting them in the fridge until you are ready to cook them. Food Network has created an easily adaptable guide on making 50 unique mashed potato recipes, but here are 2 other recipes to get your mouth watering!

Here's a recipe for those who want to elevate the level of sophistication:

Truffle-Garlic Mashed Potatoes
serves 6 to 8

Ingredients

• 3 lbs of unbruised russet potatoes, peeled and quartered
• 1 head of garlic (not dried out)
• 12 tbsp (about 6 oz.) of black truffle butter at room temperature
• 1 cup of cream or half and half
• Olive oil
• Salt and freshly ground pepper

Directions

1. Measure the cream or half and half and set aside to come to room temperature.
2. Cut the top off the garlic and set it in a square of foil large enough to envelop the garlic. Drizzle the garlic with olive oil, fold it up in the foil and roast it on a baking sheet in a 350° oven for about 40 minutes.
3. Toward the end of the roasting process, fill a large pot about ¾ full of water. Add 2 tsp salt and bring to the boil while you peel and quarter the potatoes.
4. Put the potatoes in the pot and pour off the excess water. (The water should just cover the potatoes). Cover the pot and cook 15–20 minutes until the potatoes are tender but not waterlogged.
5. Drain the potatoes and place in a large bowl with about half the butter. Give them the once-over with a potato masher or a ricer.
6. Unwrap the roasted garlic and squeeze the insides into a small bowl (remove any bits of the papery skin or other debris that may fall in). Add the garlic to the potatoes and mash or rice to your desired consistency.
7. Beat the cream into the potato mixture with a wooden spoon, adding a couple of tablespoons at a time. (Note: if the cream is still cold, take the chill off of it with a few seconds in the microwave.)
8. Add cracked pepper and salt to taste. A little additional cream is only a mistake if the potatoes are getting a bit watery, so feel free to add more as you like!
9. Put it all in a serving bowl and top with remaining black truffle butter. Enjoy!

Katie Holler, adapted from a recipe provided by Michael McConnell


Buttermilk Mashed Potatoes
courtesy of Ina Garten, Food Network

Serves: 2 to 3 servings (so multiply as needed for servings)

Ingredients

• Kosher salt
• 1 1/2 pounds boiling potatoes
• 1/4 cup milk
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup buttermilk
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. 
2. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
3. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
4. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. 
5. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

Let the carb coma begin!