The holiday season always means family get-togethers and dinner potluck assignments. You know, Aunt Mary brings the candied yams, Cousin Peter brings the green beans… Uncle Jim makes the ham… And then there are the mashed potatoes. This year it’s time mashed potatoes got a little flavor lift.
There are lots of ways to get creative and mix up the mash. Instead of traditional butter and sour cream (or milk), stir in a dollop of Greek yogurt to give it a tangy and healthy kick. Or how about adding a little wasabi and edamame beans to your mashed potatoes? Now you’ve suddenly got an Asian-inspired, bold side dish. Caramelize some onions then fold in with some blue cheese – yum!
Washington Russets make the fluffiest of fluffy mashers but I love them made with Yukon golds—there’s definitely a sexy, richness to them.
The biggest tip of all: Be sure to always whip or mash your spuds when they are piping hot to avoid the dreaded gluey potato syndrome!
What are some of your favorite ways to make mashed potatoes? I would love to hear. –Kathy
Wasabi Mashed Potatoes
If after you make the potatoes you would like them a bit hotter, just mix a little more wasabi powder with some water to make a loose paste and then stir into potatoes. You can also use wasabi paste that comes in a tube as well – just add about 2-3 teaspoons, or to taste. If your watching the calories loose the butter and add in some fat free sour cream or Greek yogurt instead.
Makes about 6 1-cup servings
2 – 3 teaspoons wasabi powder (depending upon the heat you like)
1 tablespoon water
3/4 teaspoon salt (more or less to taste)
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2 1/2 pounds russet potatoes, peeled and cut in half (about 3 very large potatoes)
pinch of salt
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1/2 cup milk or half-and-half
6 tablespoons butter
1 tablespoon soy sauce
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chopped fresh cilantro or parsley for garnish (optional)
In a very small bowl mix together the wasabi powder, water and salt and set aside.
Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil, then reduce heat and cook on a low boil till fork tender, about 20 – 30 minutes. Test potatoes to be sure they’re tender all the way through.
Meanwhile, combine in a small pan over low heat the milk or half-and-half, butter and soy sauce. Heat till the butter is melted and the milk is warm. Remove from heat and stir in the wasabi mixture.
When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy.
Mound potatoes in a large warm bowl. Sprinkle with chopped cilantro or parsley.
Recipe by Kathy Casey Food Studios®
“French Onion” Mashed Yukon Golds
Makes 4 – 6 servings
2 pounds Yukon Gold potatoes, whole or cut in half, depending on size (about 6 medium potatoes)
pinch of salt
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2 tablespoons butter
2 cups chopped onion
1/4 cup dry sherry
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1/2 cup milk or half & half
1/4 teaspoon white pepper
4 tablespoons butter
3/4 teaspoon salt (more or less to taste)
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3/4 cup shredded Gruyère cheese
minced fresh chives or parsley for garnish (optional)
Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil then reduce heat and cook on a low boil till fork-tender, about 20 – 30 minutes. Test potatoes to be sure they’re tender all the way through.
Meanwhile, in a large non-stick skillet, heat the 2 tablespoons butter over medium heat. Add onions and sauté for about 10 – 15 minutes until caramelized to a golden brown. Add sherry and sauté 1/2 – 1 minute more until liquid has evaporated. Remove from heat.
While potatoes are cooking, combine in a small pan over low heat the milk, pepper, 4 tablespoons butter and the salt. Heat till the butter is melted and the milk is warm. Do not boil. Keep warm.
When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy.
Fold in the onions and shredded cheese. Mound potatoes in a large warm bowl. Sprinkle with minced chives or parsley in desired.
Recipe by Kathy Casey Food Studios®
