“One scoop of creamy mashed potatoes. Four peas.” On Thanksgiving mashed potatoes are my jam. Whipped to perfection, they are a creamy, buttery pile on your plate stuffed between turkey and another more colorful side, dripping with homemade gravy, and begging you to fork them first. My mother has always made them with garlic, whipped with butter (or ghee), and spiced with a hint of herb. Since I don’t eat turkey, mashed potatoes and stuffing are Thanksgiving to me. And OH BOY, I don’t really miss that turkey one bit. Just drizzle me some of that gravy.
Maybe it’s memories of all those dinner scenes in our cinema history, but I can’t imagine a side of mashed potatoes without some peas to push around the plate. This ridiculed duo just needs a little love. With a slather of butter, a hint of mint and thyme, and some slices of mushrooms, you don’t need to let the dog lick your plate this time.
Garlic mashed potatoes
Serves 10, general 1 potato per person
10 yukon gold potatoes, washed, bruises etc removed, peeled with some skin left on (your discretion), and cut into even quarters
1 tablespoon salt
1 stick butter (or ghee)
1 teaspoon salt
2 cloves garlic, mashed
1 teaspoon dried thyme
1/2 cup warm milk
Freshly ground black pepper
Fresh dill sprigs (optional)
Place the potatoes in a pot, cover with cold water and add the salt. Bring to a boil. Let boil for 10 minutes. Check with a fork to make sure they are nice and tender. Heat a saute pan on medium and add some ghee. Once hot, drop in the garlic and saute until golden. Remove from heat. Cut the butter into chunks in a large bowl. Place the potatoes in there hot, and then add in the salt, milk, thyme, and garlic. Grind in lots of black pepper. Say it with me, lots.
Beat the potatoes an electric mixer or hand held food processor on medium. If they’re too thick, add a little more milk. Adjust salt and pepper. Serve hot.
Dab of ghee (or butter)
1 1/2 bags of Organic frozen peas
1 tablespoon Madeira or other Sherry
1 shallot, sliced thinly
Handful of cremini mushrooms
1 teaspoon dried mint
1 teaspoon dried thyme
Take the peas out to thaw. Heat the ghee in a saute pan on medium heat. Once hot, drop in the shallot and saute until soft and translucent. Add in the thyme and saute for 20 seconds more. Season with a little salt. Add in the peas and the Madeira. Saute the peas until tender, no more than 5 minutes. Saute in the dried mint for 30 seconds. Salt and pepper. Taste and adjust seasonings. Serve hot.