Mashed potatoes are certainly not what I would call “center stage” on the Thanksgiving table. However, they are an important side on this special day, especially since there is so much of that amazing gravy looking for foods that help “float” that gravy boat.
The biggest issue cooks face is finding the time to make all the dishes served on this day extra-special, which is usually why not so important dishes, like potatoes, end don’t get attention.
Honestly, if there is one day you should take the time to make fresh from the produce section, Thanksgiving should be it because of the awesome gravy.
That said, the nice thing about mashed potatoes is that they do hold well, once cooked, so they can be made ahead up to a day or even two in advance, which does reduce time on the big day.
Mashed potatoes can be made even more marvelous by simply adding some quality, flavorful ingredients.
If you like sour cream on your baked potatoes, try it in your mashed. The same is true of cream cheese, with my favorite being Neufchatel because it is softer and has less fat and calories. If you like the flavor this cheese brings, be sure to add some to your spuds.
Also be sure to use a good quality butter, if adding, because butters do vary in flavor too, and they can add more flavor if you choose a flavor-enhanced butter, like the olive oil and sea salt infused variety that recently hit the store shelf – oh so good!
If you add garlic, be sure to buy a fresh head and roast or sauté to bring out its sweeter side before adding to your dish.
And, when it comes to milk, try adding half & half or, dare I say it, heavy whipping cream, too.
The way I see it, Thanksgiving comes but once a year and spuds taste so much more spectacular with a few splashes of it added in.
Finally, if you add spices, fresh pepper always tastes better and fine raw sea salt — the pink stuff — will make a marvelous difference to this delicious dish, too!
Here are two easy ways to make marvelous mashed potatoes that can also be made ahead of time.
FYI: To estimate servings, figure 1/2 pound of potato per serving, so 3 pounds will get you 6 servings.
Creamy-cheesy Bacon Cheddar Mashed Potatoes
Able to be prepped a day before serving!
5 pounds russet or Yukon gold potatoes
10 slices of bacon, any kind
8 ounces Neufchatel cheese
1/2 cup melted unsalted butter
8 ounces sour cream
1 small onion, grated on the large holes of a box grater, juice reserved
1/2 cup diced fresh chives
6 ounces grated cheddar cheese
1 teaspoon unrefined mineral sea salt
1/2 teaspoon freshly-ground black pepper
Peel potatoes, and cut into 1-inch chunks. Place prepped potatoes in a Dutch oven then add enough cold water to cover potatoes by 2 inches. Bring to a boil over medium-high heat then reduce heat to a simmer.
Cook until tender, and easily pierced with a paring knife, about 20 minutes. Drain potatoes then return to same pan, cover, and set aside.
In a large skillet over medium heat, cook bacon until crisp and browned, turning as needed Drain on paper towels and let cool, then crumble and set aside.
Returning to Dutch oven, using a fork or masher, mash potatoes until light and fluffy. Add cream cheese, butter, and sour cream, stirring with a wooden spoon until well combined and smooth. Add prepped onion and its juice, chives, half of the cheese, half of the bacon, and all of the salt, and pepper. Stir until well combined.
Transfer to a buttered 3-quart baking dish. Top with remaining cheese. [At this point, dish can be covered and placed in refrigerator for finishing in the oven the next day, if desired.]
To bake: Preheat oven to 350 degrees. Uncover dish and place in oven. Bake until top is slightly golden and potatoes are heated through, about 30 to 40 minutes. Remove from oven, garnish with remaining bacon. Serve immediately or hold warm until you serve.
Yield: Approximately 10 servings
Amazing Garlic Mashed Potatoes
Yield: Approximately 4 servings
2 pounds potatoes
1 whole head garlic
1 tablespoon olive oil
1/4 cup sour cream
4 tablespoons butter
Milk or cream, if needed
Salt
White pepper
Preheat oven to 250 degrees. Separate head of garlic into individual cloves then toss in olive oil and wrap tightly in small piece of aluminum foil. Bake in oven for 45 minutes.
When garlic is cool to the touch, squeeze roasted garlic from its shell. Mash the roasted garlic with a fork. Peel and boil potatoes in salted water until fork tender then drain and mash. In a large mixing bowl, combine potatoes with garlic, sour cream, butter, and salt and white pepper then whip at medium speed until smooth. Add cream or milk to adjust consistency. Serve immediately or refrigerate until needed then heat and eat, stirring well just prior to serving. Add more milk if a smoother consistency is desired.
Easy Make-ahead Mashed Potatoes
Yield: Approximately 6 servings.
3 pounds potatoes (about 4 large)
1/2 teaspoon salt
2 tablespoons butter
6 ounces Neufchatel cheese, softened
2/3 cup sour cream
1/4 cup milk
3/4 teaspoon salt
1 tablespoon butter, melted
1/2 teaspoon paprika
Scrub potatoes then pierce with a fork or knife then, using your favorite method, cook potatoes whole, with skins on, until fork tender.
Peel potatoes then place in a large mixing bowl and mash. Add 2 tablespoons butter, cream cheese, sour cream, milk and 3/4 teaspoon salt.
Mix until blended well then spoon mixture into a lightly greased baking dish. Brush top of mixture with melted butter then sprinkle with paprika. At this point, either preheat oven to 350 degrees and bake immediately, or cover and refrigerate.
If refrigerated, let stand at room temperature for 30 minutes before baking for 30 minutes or until hot.
This article originally appeared on Sturgis Journal: Recipes from Laura Kurella
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