Turkey is the little black dress. Mashed potatoes are the pearls. And, the rest of it is all the bling. And, at Thanksgiving, we like a lot of bling.
Perfect mashed potatoes in my opinion can best be achieved with a ricer. Once your potatoes are peeled, cut, boiled and drained, take them through a ricer and then sparingly add in your butter and hot milk. You don’t want soup. You don’t want a puree. You want potatoes with no lumps and still lots of body to hold that gravy. It’s the classic dish that always pleases.
Mashed Potatoes Recipe
- 8 large red potatoes, peeled, cut into large chunks (about 8 pieces per large potato)
- 4 -6 tablespoons butter
- 1 cup warmed milk (you may not use it all)
- white pepper
- dash nutmeg
Potatoes can be prepared ahead and sit in a pan of cold water until ready to use. Rinse well, start again in cold, salted water, put on stove. Mashed potatoes should be fluffy, not creamy, so as soon as potatoes are fork tender, drain water, and mash with a fork or masher. Do not use an electric mixer, as this changes the chemistry of the potatoes, too often turning them gummy. You can use a regular dinner fork and mash, adding butter. Slowly add warmed milk, using just enough to make fluffy. Too much milk will also make potatoes too gooey and not substantial enough for this roast. Season with salt and pepper.
Salad is a must at my thanksgiving table. The acid in the vinaigrette will help to cut the richness of other dishes. These are three of my favorites for this time of year.
Green Bean Salad with Pear and Citrus. The tulips tell you this was really served in the spring, but I think it works like a charm instead of the typical green bean casserole.
Brussels Sprouts with Apples and Cashews – Everyone will eat these. I promise.
Tangerine Sorbet, perfect finish for a rich meal. This year I’m going to use satsumas.
I hope these ideas add some deliciousness to your table. Tell me, what is your favorite side for thanksgiving?