Recipes @ Classic Thanksgiving Side Dish

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Saturday, April 30, 2011

Classic Thanksgiving Side Dish

Learn a new twist on an old favorite—Mashed Potatoes with Herbs, a flavorful variation to a traditional side dish.

Rich and creamy, mashed potatoes are great to serve by themselves or as a classic Thanksgiving side dish. This ubiquitous dinner item inspires a host of variations, including decadent savory white and sweet potatoes, pungent garlic mashed potatoes, onion and sage potato puree, and flavorful stuffed potatoes in pumpkin shells. This Thanksgiving, I've decided to make mashed potatoes with herbs—an unusual but flavorful alternative to plain mashed potatoes.

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Mashed Potatoes with Herbs
Serves 6 to 8

For stiffer mashed potatoes, use only 1/2 cup milk or cream; for creamier potatoes, add another 3 tablespoons butter.

  • 2 1/2 pounds russet potatoes
  • 1 teaspoon salt, plus more to taste
  • 3/4 cup milk or heavy cream
  • 5 tablespoons unsalted butter, cut into small pieces
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup mixed chopped fresh herbs, such as parsley, chives or basil
  1. Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a 4-quart saucepan, and cover with water. Stir in 1 teaspoon salt. Place pan over medium heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with a knife. Drain the potatoes and return them to the pan.
  2. Heat milk or cream in a medium saucepan over medium heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a stainless-steel bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a spoon until smooth, about 1 minute.
  3. Stir in butter until fully melted and well incorporated. While stirring constantly, slowly pour in hot milk. Mix in fresh herbs, pepper, and salt to taste. Serve.

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