Make mashed potatoes mild, wild or in between
It’s hard to improve on the simplicity of mashed potatoes, that luxurious blend of starch, fat and salt. But if you are tempted to mess with tradition this Thanksgiving, be certain your tinkerings complement the star of the dish rather than compete with it.
For mild palates, consider manchego smashed potatoes from Every Day with Rachael Ray magazine. This is your basic mashed potato recipe with the addition of shredded Manchego cheese, a mild Spanish cheese that melts well.
If you’re hankering for something completely different, try baked potato soup from CookingLight.com. This hearty chowderlike soup is comfort food at its best. It won’t handle a ladle of gravy, but with a garnish of bacon who needs it?
Prefer to straddle the middle? Try two-potato mash from Cooking Light magazine. This recipe swirls traditional mashed potatoes with mashed sweet potatoes spiked with brown sugar and cinnamon. The result is beautiful and delicious.
Manchego Smashed Potatoes
From the November 2006 issue of Every Day with Rachael Ray magazine
4 pounds baby red or baby Yukon Gold potatoes, large ones halved (peeled or not, to taste)
Salt
4 tablespoon butter, cut into small pieces
1/2 cup milk or cream
12 ounces manchego cheese, shredded
Freshly ground black pepper
In a deep pot, cover the potatoes with water. Cover the pot and bring the potatoes to a boil. Uncover the pot, salt the water and cook until tender when pierced with a fork, about 12 to 15 minutes.
Drain the potatoes and return them to the pot. Add the butter, milk and cheese and smash to desired consistency. Season to taste with salt and pepper.
Yield: 8 servings
Nutrition per serving: Unable to calculate.
Baked Potato Soup
Recipe from CookingLight.com
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2 percent reduced-fat milk
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Preheat oven to 400 degrees.
Pierce the potatoes with a fork, then bake for 1 hour, or until tender. Cool the potatoes, then peel them, place them in a medium bowl and coarsely mash them. Set aside.
Place flour in a large Dutch oven, or other large, heavy pot. Gradually add milk, whisking it until the flour is blended.
Heat the milk mixture over a medium heat until thick and bubbly, about 8 minutes. Add the mashed potatoes, 3/4 cup of the cheese, salt and pepper. Heat, stirring constantly, until the cheese melts. Remove from heat.
Stir in the sour cream and 1/2 cup of onions. Cook over low heat 10 minutes, or until thoroughly heated. Do not boil.
To serve, ladle the soup into bowls and sprinkle each with remaining cheese, green onions and bacon.
Yield: 8 servings
Nutrition per serving: 329 calories, 11 grams fat (6 grams saturated, 30 percent fat calories), 14 grams protein, 45 grams carbohydrate, 38 milligrams cholesterol, 2.8 grams dietary fiber, 587 milligrams sodium.
Two-Potato Mash
From the January/February 2006 issue of Cooking Light magazine
2 pounds sweet potatoes (about 2 large)
1 cup fat-free sour cream, divided
1/4 cup packed brown sugar
1/4 cup butter, divided
1 teaspoon kosher salt, divided
1/4 teaspoon cinnamon
22-ounce bag frozen mashed potatoes
2 1/4 cups fat-free milk
1/2 teaspoon black pepper
Pierce the sweet potatoes with a fork and arrange on paper towels in a microwave. Microwave on high for 12 minutes, or until tender, rearranging the potatoes after 6 minutes. Let the potatoes stand for 6 minutes.
Peel the potatoes and mash them in a large bowl. Add 1/2 cup sour cream, sugar, 2 tablespoons butter, 1/2 teaspoon salt and cinnamon. Stir until blended. Cover with foil to keep warm.
Heat the frozen mashed potatoes in a large microwave-safe bowl according to package directions, omitting any added salt or fat. Add the milk, remaining sour cream, butter, salt and pepper. Stir to combine.
Spoon the sweet potato mixture over the mashed potatoes, swirling with a spoon. To get a marbling effect, don’t blend completely.
Yield: 12 servings
Nutrition per serving: 234 calories, 6 grams fat (3 grams saturated, 23 percent fat calories), 5 grams protein, 41 grams carbohydrate, 13 milligrams cholesterol, 3 grams dietary fiber, 378 milligrams sodium.