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Published Nov. 16, 2012

The Thanksgiving feast requires certain elements to make everyone happy: turkey, of course, and stuffing, plus cranberry, something green to assuage our gluttonous guilt, possibly a colorful Jell-O salad and then pumpkin pie. ´ Oh, and potatoes, mostly likely two kinds " mashed and a sweet potato melange oozing with butter, brown sugar and bubbly marshmallows. It's a meal of tradition for sure, but for some of us, tradition means changing things up. This year, consider something new. These four recipes are worthy of the holiday meal. For more, see

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Peppered Goat Cheese Mashed Potatoes

2 (24-ounce) bags microwavable peeled and cut potatoes (recommended: Ore-Ida Steam n' Mash)

2 cups light cream

1/2 stick unsalted butter

6 sprigs fresh thyme

2 teaspoons salt

1 teaspoon fresh ground pepper

8 ounces peppered goat cheese, at room temperature

Microwave the potatoes according to package directions. While the potatoes are cooking, in a medium pot over medium heat, warm the cream with the butter, thyme, salt and pepper. Don't let it boil. Put the potatoes into a large pot and mash with a potato masher. Strain half the cream mixture into the warm potatoes and add the cheese in chunks. Mix together, adding more cream to get a nice creamy consistency. Taste and adjust the seasoning with more salt, if necessary. Keep covered and serve warm. Serves 8.

Source: Food Network

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Low-Fat Garlic Smashers

2 pounds Yukon Gold potatoes, washed and quartered

2 garlic cloves, peeled

1 cup 2 percent milk, warmed

1/4 cup olive oil

1 tablespoon salt

1-1/2 teaspoons white pepper

1/2 teaspoon cayenne pepper

Place potatoes in a large stock pot and cover with water. Bring to a boil and add garlic cloves. Boil until potatoes are tender, about 12 minutes. Drain and return to pot and place over low heat for 15 seconds to remove excess moisture. Remove from heat and add remaining ingredients. Mash and serve immediately. Serves 4

Source: Mountain King Potatoes

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Mashed Sweet Potatoes and Candied Ginger

2 to 21/2 pounds sweet potatoes, scrubbed

2 tablespoons unsalted butter, softened

2 tablespoons dark rum

1-1/2 teaspoons grated orange zest

1/8 teaspoon freshly grated nutmeg

Coarse salt and freshly ground white pepper

2 tablespoons finely chopped candied ginger

Cook or bake the sweet potatoes until tender. Drain well if you boiled them. Peel, holding them in a towel to protect your hands, and drop them back into the pot or into a mixing bowl. Smash the flesh with a heavy wire whisk, then whisk until smooth. Whisk in the butter, rum, orange zest and nutmeg. Season with salt and pepper. Serve warm, sprinkled with the candied ginger. Serves 4 to 6.

Source: One Potato, Two Potato by Roy Finamore (Houghton Mifflin, 2001)