In our nuclear family of 11, there are the pro-potato people and the no-potato people.
I am a top level pro-potato person.
And as you can see from the photos, so are two of my grand daughters, who helped me make some mashed potatoes for dinner a while ago.
The recipe we made was a butter-cream-cheese-sour-cream indulgence. (It could be a meal in itself!) But we’ve also made dairy-free versions. Pro-potato people like it all ways.
Are mashed potatoes on your menu for Thanksgiving? If so — or any other time — check out both recipes, dairy-loaded and dairy-free.
dairy-loaded Mashed Potatoes
2 pounds boiling potatoes (such as Yukon Gold)
4 tablespoons butter, cut into chunks
4 tablespoons cream cheese, cut into chunks
1/2 cup dairy sour cream
1/4 cup warm milk, approximately
salt and freshly ground black pepper to taste
Peel the potatoes and cut them into chunks. Cook them in lightly salted simmering water for about 20 minutes or until tender. Drain and return the potatoes to the pan. Cook briefly over low heat to evaporate the excess moisture. Mash the potatoes with a ricer or potato masher. Add the butter and cream cheese and mash them in thoroughly until the butter and cheese are completely blended in. Add the sour cream and blend in thoroughly. Mix in enough milk for desired consistency. Season to taste with salt and pepper.
Makes 6 servings
DAIRY-FREE Mashed Potatoes
5 medium all-purpose potatoes such as Yukon Gold
1/4 cup olive oil
1 small onion, chopped
1 large clove garlic, chopped
3 tablespoons lemon juice
3 tablespoons chicken or vegetable stock
salt to taste
pinch or two of cayenne pepper
3 tablespoons fresh bread crumbs
Preheat the oven to 400 degrees. Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. While the potatoes are cooking, heat the olive oil in a sauté pan and add the onion. Cook, stirring occasionally, for about 3 minutes, then add the garlic. Cook for another 1-2 minutes, or until the vegetables are beginning to brown. Set aside. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Add the vegetables and olive oil and stir them in gently. Stir in the lemon juice, stock, salt and the cayenne pepper. Place the mixture in a baking dish. Sprinkle with the bread crumbs. Bake for 10-15 minutes or until the top is crispy and brown.
Makes 6 servings