For many hungry holiday guests, Thanksgiving wouldn’t be Thanksgiving without a generous helping of belly-filling mashed potatoes. Instead of the usual butter and milk rendition, surprise them with an extra-rich and delicious Thanksgiving side dish. Here are three gourmet mashed potato recipes for your holiday menus.
Shaved Parmesan and truffle mashed potato recipe
Shaved Parmesan and truffle oil turn an ordinarily bland side dish into a palate piquing surprise. For an even greater gourmet touch, top with sauteed wild mushrooms.
- 2-1/2 pounds Yukon Gold potatoes, scrubbed, peeled, quartered
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup (1 stick) butter, melted
- 1/3 cup shaved Parmesan cheese
- White or black truffle oil to taste
- Freshly ground black pepper to taste
- Place the potatoes and generous pinch of salt in a large saucepan and cover with cold water. Set the pan over high heat and bring to a boil. Reduce heat to medium-high and cook until the potatoes are tender.
- In a medium saucepan over medium-high heat, stir together milk and cream. Heat until hot but not boiling. Adjust the heat down to keep milk hot but not boiling.
- Drain the potatoes well and return to the saucepan. Use a potato masher to mash potatoes. Mash in butter and cheese.
- Stir the milk mixture into potatoes a little at a time until the desired consistency is reached. Drizzle with truffle oil and season with pepper. Serve hot drizzled with a little more oil, if desired.
Roasted garlic mashed potato recipe
Serves 8 to 10
- 1 head garlic
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 3 pounds baking potatoes, peeled, cut into chunks
- 1 (8 ounce) package cream cheese, softened at room temperature
- 1/3 cup unsalted butter, softened
- 3/4 cup warm heavy cream, divided
- Preheat oven to 375 degrees F.
- Remove any loose paper skin from the head of garlic. Cut 1/2-inch off the top of the garlic, exposing just the tops of the garlic cloves. Place garlic on a sheet of foil, drizzle with oil, and season with salt and pepper. Wrap loosely with foil and roast for 20 minutes or until cloves are soft. Set aside.
- Meanwhile, place potatoes and a generous pinch of salt in a medium pot. Cover with cold water and bring to a boil over high heat. Reduce heat to medium-high, cover partially, and simmer until potatoes are very tender, about 25 minutes. Drain and set aside.
- Squeeze cloves of garlic out of their peels into the mini-bowl of the food processor and pulse to coarsely mash. In the bowl of a standup mixer fitted with the paddle attachment, combine half of the roasted garlic, cream cheese, butter, milk and 1/4 cup cream and beat until combined.
- Add potatoes to the mixer bowl and beat until combined. Season with salt and pepper, and add more roasted garlic, if desired.
- Transfer mashed potatoes to the pot and set over medium heat. Stir to warm through, adding more cream, until desired consistency. Serve immediately or keep warm until ready to serve.
Caramelized onion and buttermilk mashed potato recipe
Caramelized onions add elegance to any dish they grace. The natural sweetness of the onions counters the tangy buttermilk and results in mashed potatoes with a deliciously balanced flavor and all the comfort food qualities you’ve come to love about this traditional Thanksgiving side dish.
- 2-1/2 pounds baking potatoes, peeled, cut into chunks
- Salt and freshly ground black pepper
- 1/2 cup warm buttermilk
- 1/2 cup (1 stick) butter, cut into small pieces, let stand at room temperature
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 large onion, halved, thinly sliced
- 2 tablespoons balsamic vinegar
- Place potatoes in a large saucepan and cover them with a generous pinch of salt and cold water. Set the pan over high heat and bring to a boil. Reduce heat to medium-low and simmer until potatoes are very tender, about 25 minutes.
- Drain potatoes thoroughly then return to the pan (off the heat). Mash with a potato masher. Add buttermilk, butter and parsley, and continue to mash to combine. Season with salt and pepper, and adjust consistency with more buttermilk, if desired. Set aside and keep warm until ready to serve.
- Meanwhile, heat oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until lightly browned, about 15 minutes. Stir in the vinegar and cook one minute longer. Season to taste with salt and pepper.
- When ready to serve, transfer potatoes to a serving bowl and top with caramelized onions.