Published: November 01. 2012 2:18PM
Written by Janet Poleski
Photographed by David Poleski
Mashed potatoes: They are always among the Top 10 comfort foods.
They can be so humble yet so elegant. Here are a few different spins on the normal mash that would work beautifully on your Thanksgiving table, at your next dinner party or for a satisfying supper any night of the week. I am not typically a gadget girl, but I love, love, love my potato ricer it looks like gigantic garlic press, and gets the potatoes to the perfect size for fluffiness while retaining texture. I really think it is essential for making the perfect potatoes.
Whether you choose to try the rustic smashed potatoes with bacon, blue cheese and horseradish, the silky-smooth roasted sweet potato, butternut and carrot mash, the unusual-but-awesome Jerusalem artichoke puree or the flavorful fennel mashed potatoes, these mashes will make an excellent addition to any entree.
Bacon, Blue Cheese and Horseradish Smashed Potatoes
3 pounds of red potatoes or Yukon Golds
4 slices of bacon, cooked and crumbled
8 ounces sour cream
2 tablespoons horseradish
8 ounces crumbled blue cheese
½ 1 cup milk
Slice potatoes in half and put in pot. Cover with 1 inch of salted, cold water. Bring to boil, reduce to simmer and cook 25 35 minutes or until soft. Drain potatoes, pass through potato ricer or food mill and put back in warm pot. Add crumbled bacon, sour cream and horseradish; stir to combine. Add milk as necessary to perfect consistency. Add crumbled blue cheese and fold in. Season with salt and pepper to taste.
Sweet Potato, Butternut and Carrot Mash
1 medium butternut squash (about 2 pounds)
3 medium sweet potatoes
3 4 large carrots
Olive oil for drizzling
Kosher salt and black pepper
Ό ½ cup orange juice, as needed
Preheat oven to 400 degrees. Wash, peel, and cut squash (scrape shell interior and discard seeds), sweet potatoes and carrots into 1-inch chunks. Spread chunks on two sheet pans (to prevent crowding). Drizzle with olive oil and sprinkle generously with salt and pepper. Mix well to coat and spread in one layer. Roast 30 45 minutes or until chunks are soft. Mash in food processor until smooth, adding a little orange juice if necessary. Season with salt and pepper to taste.
Jerusalem Artichoke Purιe
3 pounds Jerusalem artichokes, peeled and cut into ½-inch chunks
2 cups milk
½ cup Parmesan cheese, finely grated
1 teaspoon fresh sage, minced
Simmer artichokes in milk in a heavy pot, covered, until tender, about 15 minutes. With immersion blender or food processor purιe artichokes, milk, parmesan, and sage until smooth.
Season with salt and black pepper to taste.
Fennel Mashed Potatoes
3 pounds of Yukon Golds or other boiling potatoes, peeled and quartered
2 medium fennel bulbs with fronds (about 1 1½ pounds)
1 1½ cup milk
2 tablespoons butter
Cover potatoes with salted, cold water. Bring to boil and reduce to simmer and cook until tender, about 20 30 minutes. Drain and put back in pot. Press through potato ricer or mash with masher. While potatoes are cooking, trim fennel stalk to the bulb. Reserve the fronds but discard the skinny stalks. Quarter, then slice the bulbs into Ό-inch slices. Chop fronds and reserve one quarter of fronds for garnish. Gently poach remainder of chopped fronds and all the sliced fennel in milk until very tender, about 25 30 minutes. Puree fennel milk with immersion blender until smooth; add to potatoes. Mix in and mash with potato masher and add butter and more milk if needed. Season with salt and black pepper to taste.
|Clockwise from top: Bacon, Blue Cheese and Horseradish Smashed Potatoes, Fennel Mashed Potatoes, Jerusalem Artichoke Purιe and Sweet Potato, Butternut and Carrot Mash.David Poleski|