Don't forget the potatoes
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Bring a bounty of spuds to your Thanksgiving table. These potato side dishes won't be sidestepped.
Scalloped Potatoes
Servings: 6 to 8
It may seem unusual to refrigerate the potatoes just before putting them in the oven. This allows the cheese to brown in the oven; if the cheese was sprinkled over hot potatoes it would melt into the milk before it had a chance to brown.
8 large (about 3 pounds) russet potatoes, peeled and sliced 1/4 inch thick
6 cloves garlic
4 to 5 cups milk
1/2 bunch fresh thyme
1/4 bunch parsley
1/4 pound grated gruyere cheese
Salt and ground black pepper, to taste
In a large saucepan, combine the potatoes and garlic. Add the milk and set over medium heat. Bring to a simmer.
Using kitchen twine, tie the thyme and parsley into a bundle and add to the milk. Simmer for 30 to 45 minutes, or until the potatoes are slightly tender. Season with salt and pepper.
Meanwhile, heat the oven to 375 F.
Transfer the potatoes to a 13-by-9-inch baking pan. Discard the herbs, then pour the milk over the potatoes. Refrigerate until cooled to lukewarm. Sprinkle the potatoes with the cheese, then bake until the milk is bubbling and the cheese is golden brown, about 30 minutes.
Mashed Sweet Potatoes
Servings: 6 to 8
4 to 5 large sweet potatoes, peeled and cut into small chunks
5 cinnamon sticks
15 whole cloves
1/4 cup heavy cream
6 tablespoons butter
1/4 teaspoon grated nutmeg
Salt and ground black pepper, to taste
In a large saucepan, combine the sweet potatoes, cinnamon sticks and cloves. Add enough cold water to cover, then set over medium-high and bring to a boil.
Cook for about 20 minutes, or until the potatoes are soft.
Roasted Garlic and Sage Mashed Potatoes
Servings: 6 to 8
A potato ricer or food mill produces especially smooth potatoes, but if you don’t have those you can just skip ahead to the mixer step.
5 large or 10 medium Yukon Gold potatoes, peeled and cut into small chunks
1 head garlic
Canola or vegetable oil, for roasting the garlic
15 fresh sage leaves
1/4 cup heavy cream
6 tablespoons butter
Salt and ground black pepper, to taste
Place the potatoes in a large saucepan of lightly salted water. Bring to a boil and cook until tender, about 20 to 25 minutes.
Meanwhile, peel and trim the garlic cloves, then place in a small saucepan. Add enough oil to cover, then set over low heat and bring to a simmer. As soon as the oil is simmering, add the sage and cook until slightly crispy, about 1 minute.
Use a slotted spoon to remove the sage and transfer to paper towels to drain. Leave the garlic in the oil and continue simmering until golden brown, about 10 minutes. Transfer to paper towels to drain and cool. Finely chop the garlic and sage.
When the potatoes are tender, drain them. Press them through a food mill or potato ricer into a large bowl. Add the cream, butter, garlic and sage, then use an electric mixer to beat the potatoes until smooth. Season with salt and pepper.
Twice-Baked Chive Potatoes
Servings: 8
1 cup coarse salt
1 cup black peppercorns
10 to 12 red bliss potatoes
3 tablespoons sour cream
3 tablespoons finely chopped fresh chives
2 to 4 tablespoons heavy cream
Salt and ground black pepper, to taste
Heat the oven to 375 degrees F.
In a large baking dish, toss together the salt and peppercorns. Arrange the potatoes on top of the salt and peppercorn mixture. Roast for about 45 minutes to 1 hour, or until tender.
Remove the potatoes from the pan (the salt and peppercorns can still be ground and used) and set aside to cool. Leave the oven on.
When the potatoes are cool enough to handle, cut a circle about the size of a quarter on one side. Use a small spoon to scoop out the insides and put them in a large bowl. Retain the hollowed out potatoes.
Lightly mash the scooped potato in the bowl, or press it through a food mill or potato ricer.
Add the sour cream, chives and cream to the mashed potatoes, then whisk together until fully combined.
Transfer the mixture to a piping bag or large zip-close plastic bag with a small hole cut in one corner. Pipe (squeeze) the mixture back into the reserved potato skins. Arrange the stuffed potatoes in an empty baking pan. Bake until lightly browned on top.
When the potatoes are tender, drain them. Discard the cinnamon sticks and cloves. Press the potatoes through a food mill or potato ricer into a large bowl. Add the cream, butter and nutmeg, then use an electric mixer to beat until smooth. Season with salt and pepper.
