Folks have robust opinions about mashed potatoes, however they have an inclination to agree they completely belong on the Thanksgiving desk. However that’s just about the place the settlement ends. Ought to one use waxy potatoes or starchy potatoes? Skins on or skins off? Silky easy or chunky and “textured”? Mashed or smashed? Add different flavorants or follow butter and cream? Finally, it’s a matter of private choice. No matter approach you make them, mashed potatoes soothe the soul as a lot as they please the palate. Listed here are just a few alternative ways to mash it up on your vacation desk.
It’s exhausting to go incorrect with basic, Creamy Mashed Potatoes — baking potatoes, milk and butter. Fluffy and wealthy, that is the baseline from which the variants drift — or dash, relying on how far afield you need to go. Creamy Leek Mashed Potatoes are vegan and depend on a puree of caramelized leeks and dietary yeast for creaminess and a extra complicated taste.
The skins-on strategy of Brown Butter Mashed Potatoes With Fried Sage makes for much less work, extra texture and extra diet. They use yogurt for additional creaminess and tang and get a contrasting little bit of crunch from the crispy sage. Additionally tangy from yogurt, Roasted Garlic Smashed Potatoes have chunks (some may say lumps) of potato and roasted garlic and thus a coarser texture, because the smash stops in need of a full-on mash.
A play on the idea of the twice-baked potato, Once-Baked Mashed Potatoes With Fried Sage Skins are like a mashed potato casserole on steroids. Crème fraîche and eggs, together with a full stick of butter, are stirred into the cooked, mashed potatoes. The decadent combination is then baked and emerges from the oven silky and luxurious. The potato skins and contemporary sage leaves are crisped in oil to make a flavor-packed crunchy garnish for serving. Put apart just a few of the skins for a satisfying snack — or to pile onto your leftover turkey sandwich the following day.
A basic mash is all the time a crowd-pleaser. Amp it up a bit or embellish it to the hilt. Whichever approach you go, whoever will get to eat them will thanks.
These basic mashed potatoes are silky, easy and splendidly wealthy. You possibly can solely get this mix with baking potatoes and copious quantities of butter and cream.
Caramelized leeks and dietary yeast give these vegan spuds much more richness and complexity than butter and cream.
Makes about 8 cups
Earthy, nutty fried sage leaves elevate homey mashed potatoes. The fried sage leaves are a crisp counterpoint to the velvety potatoes and are a strikingly fairly garnish.
Serves 6 to eight
Add a head of roasted garlic if you happen to actually need to gown up your spuds.
Serves 6 to eight
The potatoes’ peels get fried with sage leaves so as to add a crunchy topping to the silky, baked mash.
1 hour, 50 minutes