With only 8 days left to Thanksgiving, I hope you have ordered your turkey already, made out your grocery lists and then gone over them again because running out on Thanksgiving morning for an ingredient is usually a good way to start a fight with your husband!
Today’s side dish is again an old favorite – like anyone would want to have Thanksgiving dinner without Mashed Potatoes! So of course we are having some and believe me no one savours the flavors of butter and cream more than me (and I have the hips to prove it) so when I found this recipe and tried it, I knew it was going to be a hit with everyone at the table including those who are always on a diet or watching their cholesterol. AND read the recipe thoroughly because I’m going to also list the ingredients that make it NOT SO HEALTHY and where to substitute them. Either way, these are delicious mashed potatoes and actually I think the techniques used are probably what makes the potatoes even better than the recipe ingredients themselves. And the best part is you can make them a day ahead!!!!
GARLIC-AND-CHIVE MASHED POTATOES
1 1/2 cups skim milk (1 3/4 cup half & half)
2 garlic cloves smashed (omit)
3 lbs Yukon Gold potatoes, peeled and cut into 2-inch cubes (4 lbs )
3 TBS unsalted butter (4 TBS-1/2 stick)
1/4 cup 2% or 0% Greek yogurt (omit)
1 TBS chopped fresh chives (I always use more) (2 TBS chopped chives) and (2 TBS chopped parsley)
Coarse salt and freshly ground pepper
Garnish: 2 tsp chopped fresh chives (and 2 tsp chopped parsley)
Bring milk and garlic to a boil in a small saucepan; remove from heat and let stand. Meanwhile, place potatoes in a medium pot, and cover with water by 2 inches. Bring to a boil. Cook until tender, 10-12 minutes. Drain, and pass through a ricer or food mill. Return to pot.
Heat potatoes over medium heat, stirring constantly with a wooden spoon, until slightly dried out, about 2 minutes or less. Strain milk mixture into pot . Discard garlic. Stir in butter. Remove from heat. Stir in yogurt, chives and 1 tsp salt; season with pepper. Garnish with chives. Do NOT garnish if you are storing for a day.
Serves 8 – recipe from Martha Stewart Living
Cook potatoes in cold salted water, bring to boil, reduce heat to medium-low and simmer till potatoes are tender 15-18 minutes. Drain, return potatoes to pot.
Stir potatoes over medium heat until dry, a film of starch will form on bottom of pot. Remove from heat.
In small saucepan, combine half & half and butter; bring to a simmer over medium. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives. Season with salt and pepper. Garnish. Do NOT garnish if you are storing for a day.
Serves: 8 – recipe from Martha Stewart Every Day Food
NOW here’s the good part. Put your mashed potatoes into a bowl that you know will sit in large pot as if it were a double boiler. The bowl must be able to withstand some heat although it will not be in boiling water. Cover your potatoes tightly with Saran wrap and refrigerate overnight. On Thanksgiving Day, place the unwrapped bowl of potatoes over a pot of soft-boiling water. Do not rush the process. Let the potatoes warm through while you go about the other hundred details of a Thanksgiving Dinner.
Heart Healthy Mashed Potatoes
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