Mashed potatoes are a standard of most holiday dinners. A scoop of potatoes, a bad of butter and smothered in gravy- what better side for your holiday meal?
Over 97% of people having Thanksgiving Turkey will eat mashed potatoes!
But there is a lot of work in making mashed potatoes- recruit the team to help peel the spuds. When you should start cooking: A couple hours before dinnertime. Mashed potatoes are best served when they’re hot and just made. To keep them hot until dinner is served, put them in a dish on a low flame on the stove or on low heat in the oven. You can also cook them in an instant pot or keep them warm in a slow cooker.
There are endless ways to serve Mashed Potatoes, and I challenge you to find someone who doesn’t like them (when made properly). And they make great leftovers! You can easily reheat mashed potatoes in the microwave. Just add a splash of milk to soften them, and some more seasonings if needed.
Recipe for lemon hazelnut mashed potatoes:
Adding crunchy hazelnuts brings a lovely contrast to the creamy texture of your favorite recipe. If you’re a white wine lover, the bright citrus flavors from the Meyer lemon zest complements the crisp fruit in bright white wines like Jordan Chardonnay, while the toasted nuts and hazelnut oil highlight the wine’s subtle oak nuances.
- 4–6 Russet potatoes, mashed
- 5 Meyer lemons, zested
- ¼ cup hazelnuts, toasted and cracked
- 1 tablespoon hazelnut oil
- 2 teaspoons marjoram
- Crushed hazelnuts and lemon zest for garnish
- Salt and pepper to taste
Follow your favorite mashed potato recipe (or see below) to completion. Heat butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases the risk of over-mashing. Fold in lemon zest, cracked hazelnuts, hazelnut oil and marjoram. Garnish with additional crushed nuts and lemon zest. Season to taste and serve.
Simple Mashed Potatoes
- 5 medium Russet or Yukon Gold potatoes* , peeled, or skin on
- 1/4 cup butter , room temperature
- 1 teaspoon chicken bouillon paste* (optional)
- ½ – 3/4 cups evaporated milk , warmed (or use cream or half and half)
- 1/4 cup sour cream
- salt and freshly ground black pepper , to taste
- Cook Potatoes: Cut potatoes in half and place in a large pot with about 4 inches of water (they don’t need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don’t want them “mushy” or falling apart.
- Drain and steam: Drain water completely from pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.
- Season: Remove lid and add butter, chicken bouillon, evaporated milk, sour cream and salt and pepper.
- Mash with a potato masher. Taste and add more salt and pepper, if needed, or more milk, until they are creamy, fluffy and smooth. I use an electric mixer to beat them on medium speed for a few seconds, until light and fluffy. But, be careful not to over-mix them or they will get starchy and gummy.