
Thanksgiving recipe: House mashed potatoes
Michael Smith's new cookbook Back to Basics delivers time -tested basic recipes with a wow result -- including these mashed potatoes (with a twist), which are definitely worthy of your Thanksgiving table!
Serves 4
INGREDIENTS:
• 2 pounds (900 g) of
your favourite potatoes (unpeeled)
1. Cut the potatoes into
large chunks and steam or boil them until they’re tender, about 20 minutes.
2. Meanwhile, gently heat
1 cup (250 mL) of any one of the following: milk, cream, butter, or chicken
broth
Choose ½ cup (125 mL) of one of the following:
• For lighter, creamier texture and flavor: mascarpone cheese, cream cheese,
sour cream, yogurt, Boursin cheese
• For stronger, assertive cheesy flavour: Cheddar cheese, blue cheese,
Parmesan cheese, smoked Gouda cheese
• For distinctive aromatic character: fresh basil pesto, olive tapenade,
barbecue sauce
3. Drain the spuds and
return them to the pot or transfer them to a large bowl. Add the warmed liquid
and your flavoring choice to the hot, steamy potatoes. Season with salt and
pepper. Mash away until your potatoes are as country-rustic or city-smooth as
you like.
If you like, stir in a
finishing flavor or two:
• lots and lots of your
favorite chopped herb
• a few chopped green
onions or a handful of chopped chives
• a few slices of
crispy, crunchy bacon and as much or as little of the rendered fat as you like
• anything else you can
think of!
Twist: "Mashed potatoes are a blank canvas just waiting for you to stir in your
ideas. There are
many great suggestions here, but don’t feel limited by them. Over the
years, I've stirred every cheese on the planet into his spud bowl. I’ve even
reduced a full bottle of red wine to a syrup and stirred it in with cream to create
shocking pink potatoes. The sky really is the limit."
Make up a name for your masterpiece, then serve and share!