Are you the sort of person who insists that Thanksgiving mashed potatoes can only be served straight up buttery, or are you willing to allow room for a little creative adulteration in the name of bigger, bolder flavor?
Either way, we’ve got you covered. We started by creating a master recipe for basic, buttery-creamy mashed potatoes that are delicious just as they are. Stick with this version if you think mashed potatoes with anything beyond the basics (and a few lumps) is just a distraction. But in case you’re the type who gives thanks for the wild side of things, we also offer you other ways to jazz up our basic recipe.
But before we tackle any of that, you first have to consider your potato varieties. Which variety you use depends on the type of mashed potatoes you want. If you prefer super fluffy, pure white mashed potatoes, russets are a good choice. If you’re going for ultra-buttery, use Yukon Golds. And if you like to leave the skin on all or some of the potatoes, red bliss are a good choice because their thinner skin mixes into the mash (Yukon Golds are a good middle ground, but russets are too thick).
How you mash the potatoes also changes the consistency of the dish. For ultimate fluffiness, squeeze the potatoes through a ricer. Food mills also make very smooth potatoes. If you’re going for chunky (or left the skins on), you’ll want to use a hand-held potato masher. Then there’s the mixer. Some people use it, but it’s not a great choice. It can easily overwork the potatoes, breaking down the starches and producing the dreaded gluey potato syndrome. If you insist, go easy.
PERFECT MASHED POTATOES
Start to finish: 30 minutes
Servings: 10
5 pounds potatoes, peeled or not, cut into 1-inch chunks
Kosher salt
1/4 cup (1/2 stick) unsalted butter, room temperature
1 to 1 1/2 cups half-and-half, warmed
Ground white pepper
SOUR CREAM AND ONION
Use sour cream in place of half-and-half and mix in 1 bunch of chopped scallions. Add a splash of milk to adjust consistency, if needed.
BROWN BUTTER-ROSEMARY
In a small saucepan over medium-low, cook 1/2 cup (1 stick) unsalted butter until milk solids on bottom of pan turn light brown and smell fragrant, 5-6 minutes. They will continue to cook a little longer, so be careful not to burn them. Stir into the potatoes in place of the room temperature butter and add 2 tablespoons finely minced fresh rosemary.
BLUE WALNUT
Stir in 1/2 cup crumbled blue cheese, 3/4 cup chopped toasted walnuts and zest of 1/2 lemon.
DEVILED
Stir in 1/2 teaspoon cayenne pepper, 2 tablespoons Dijon or spicy mustard, 1/4 cup prepared horseradish and 1/4 cup chopped fresh chives.
HUNTERS
Stir in 1/2 cup crumbled cooked bacon, 1 cup crumbled cooked sausage and 1/2 cup finely chopped salami.
DIRTY
Slice top off 2 heads of garlic, just so tips of cloves show under the papery skins. Drizzle with olive oil and wrap loosely in foil. Roast in oven at 350 F for 45 minutes, or until very tender. Meanwhile, thinly slice and saute 2 large yellow onions in a little butter over medium heat until well browned, about 20 minutes. Squeeze garlic cloves out of the skins and mash with a fork. Stir into potatoes, along with caramelized onions, and a hefty dose of ground black pepper.
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