Variations on the potato side dish
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Potatoes often have a prominent role in the holiday meal and there are lots of ways to prepare them. If your feast isn't complete without the traditional mashed potatoes, this is your recipe.
Traditional Mashed Potatoes
Serves 6 to 8
3 large Yukon Gold potatoes, cut into small chunks
3 large russet potatoes,cut into small chunks
¼ cup heavy cream
6 tablespoons butter
Salt and ground black pepper, to taste
In a large saucepan of lightly salted water, combine both potatoes. Bring to a boil and cook until tender, about 20 to 25 minutes.
Drain the potatoes, then return them to the pan. Add the cream and butter, then mash until the potatoes are chunky smooth and the butter and cream are thoroughly incorporated. Season with salt and pepper.
You can also take your mashed potatoes to another level with garlic roasted in simmering oil and fried fresh sage. A potato ricer or food mill produces especially smooth potatoes.
Roasted Garlic and Sage Mashed Potatoes
Serves 6 to 8
5 large or 10 medium Yukon Gold potatoes, peeled and cut into small chunks
1 head garlic
Canola or vegetable oil, for roasting the garlic
15 fresh sage leaves
¼ cup heavy cream
6 tablespoons butter
Salt and ground black pepper, to taste
Place the potatoes in a large saucepan of lightly salted water. Bring to a boil and cook until tender, about 20 to 25 minutes.
Meanwhile, peel and trim the garlic cloves, then place in a small saucepan. Add enough oil to cover, then set over low heat and bring to a simmer. As soon as the oil is simmering, add the sage and cook until slightly crispy, about 1 minute.
Use a slotted spoon to remove the sage and transfer to paper towels to drain. Leave the garlic in the oil and continue simmering until golden brown, about 10 minutes. Transfer to paper towels to drain and cool. Finely chop the garlic and sage.
When the potatoes are tender, drain them. Press them through a food mill or potato ricer into a large bowl. Add the cream, butter, garlic and sage, then use an electric mixer to beat the potatoes until smooth. Season with salt and pepper.
Another idea is combining mashed and baked potatoes.
Twice-Baked Chive Potatoes
Serves 8
1 cup coarse salt
1 cup black peppercorns
10 to 12 red bliss potatoes
3 tablespoons sour cream
3 tablespoons finely chopped fresh chives
2 to 4 tablespoons heavy cream
Salt and ground black pepper, to taste
Heat the oven to 375 degrees.
In a large baking dish, toss together the salt and peppercorns. Arrange the potatoes on top of the salt and peppercorn mixture. Roast for about 45 minutes to 1 hour, or until tender.
Remove the potatoes from the pan (the salt and peppercorns can still be ground and used) and set aside to cool. Leave the oven on.
When the potatoes are cool enough to handle, cut a circle about the size of a quarter on one side. Use a small spoon to scoop out the insides and put them in a large bowl. Retain the hollowed out potatoes.
Lightly mash the scooped potato in the bowl, or press it through a food mill or potato ricer. Add the sour cream, chives and cream to the mashed potatoes, then whisk together until fully combined.
Transfer the mixture to a piping bag or large zip-close plastic bag with a small hole cut in one corner. Pipe (squeeze) the mixture back into the reserved potato skins. Arrange the stuffed potatoes in an empty baking pan. Bake until lightly browned on top.
