Does anyone have a great "over the top" recipe for mashed potatoes for Thanksgiving? Thanks
- mlplyons Nov 17, 2008 03:18 AM
I would like to make something really special this year as we don't eat enough of the spuds (and will most definitely be at the gym the next day.
My ex-BIL made the best mashed potatoes I have ever had and his secret was a positively obscene amount of butter -- like I think he used close to a whole stick when making them for 3 of us. Over the top in an understated kind of way, I admit, but you'll never taste anything better.
When I'm doing a really "all the trimmings" holiday meal, a favorite way to do "mashed" potatoes is to boil them in salted water with the skins on (Idahos), then peel them and push them through a potato ricer, allowing them to form a tall cone shape. Then I drizzle a little melted butter on them like lava flowing from the top of a volcano. Not too much butter! The thing people enjoy about them, besides the attractive presentation, is that they have maximum potato flavor and drink up gravy well. It's a very old traditional French presentation. Cooks love it because it's so easy.
Mashed potatoes are my absolute favorite thing to eat. Here is a recipe I have used for years with rave reviews
Make enough mashed potatoes for number of guests, (however you prefer your mash)
I will assume 8 people but you can adjust the recipe for how many you are serving:
2 8 oz pkges of cream cheese
2 cups sour cream
2-3 cloves minced garlic
2 -3 shallots
1/2 stick butter
1 extra large egg
1 8 oz cheddar cheese
Mix all ingredients except cheddar cheese with the potatoes and pour in a casserole dish, top with cheddar cheese and bake at 325 for about 50 minutes.
This is my favorite but I really like the idea of truffles and lobster as suggested in one of the posts!
Mix together and put in a casserole dish
ATTENTION!! I just realized I said my recipe was for 8 it is actually for 12! SORRY, I had eight on the brain.
My girlfriend's daughter made these last Christmas and they were so good. Very rich and decadent.
Mashed Potatoes with Roasted Garlic and Brie
2 lbs russet potatoes, peeled and cut into chunks
1 large head garlic
1 – 2 tablespoons olive oil
8 oz brie, cut off crust
4 tablespoons butter
½ to 1 cup cream
Fresh ground pepper
Prepare garlic for roasting by slicing off the top and peeling away the papery layer, drizzle with olive oil and bake at 400 or until soft (If you don’t have a garlic roaster, wrap in heavy foil). While garlic roasts, simmer potatoes in salted boiling water until tender. Rice the potatoes or use a masher to break them up. Squeeze the garlic from the skin and combine with potatoes. Slice the brie and add to warm potatoes with butter. Whip with a hand mixer using cream to bring to desired consistency. Add salt and pepper to taste. Place mashed potatoes in a greased casserole, dot with butter and bake in a hot oven until top is lightly browned.
If you put the Brie in the freezer for about ½ hour, the crust is much easier to cut off. These are really rich and a once-a-year side dish!
I turn mine into a mash that resembles a loaded baked potato. I add butter, heavy cream, a little chicken broth (for the savory, rich feeling), chives, (fresh, fried) crumbled bacon, sour cream, and assorted shredded cheeses (cheddar, parm, asiago, monterey jack, etc....really, whatever you have on hand, but the parm and the cheddar is a must). If you don't feel the need to be at the gym before, you will after you eat this.
Thanks guys-from most of your replies, I know I'll be going to the gym not just the day after Thanksgiving but the day after and after and . . . (especially with my love of gravy).
It sure is tough to beat the ideas on this thread. I'm looking forward to trying several of these ideas. My son recently made mashed with carmelized leeks and heavy cream, along with butter, salt, pepper and a bit of milk. The leeks really added a great deal of flavor. They would be really good if you used baby red bliss, left the skins on and coarse-mashed them.
I always throw in some chopped (sometimes whole) fresh garlic when I am boiling the potatoes. Gives a nice garlic touch and easy. So even if I am just mashing them with a bit of milk and some butter, the flavor is still top notch. As for fancier, you already have great suggestions in this thread. :-)
Good Ol' Martha (Mothra!!) Stewart has her Mom's recipe in a recent issue; "Big Martha's Mashed Potatoes" I know they had cream cheese in them. Mmmm...you had me at cream cheese....Adam
Make your standard creamy potatoes, but at the end add some black truffle goat cheese
as your mixing in your final ingredients. Cypress Grove makes a fantastic Truffle Tremor.
For years I have been making the barefoot contessa's creamy mashed potato bake. When you are doing a big meal you can prepare the potatoes ahead and put them in the oven after you take the turkey out. While it would not be as wonderful as the lobster and truffles it appeals to adults and kids alike. It is mashed potatoes with cream cheese, sour cream, garlic and onion powder, pepper, french fried onions and cheddar cheese. They are decadent.