Michael Smith's new cookbook Back to Basics delivers time-tested basic recipes with a wow result – including these mashed potatoes (with a twist), which are definitely worthy of your Thanksgiving table!
Serves 4INGREDIENTS:2 pounds ofyour favorite potatoes (unpeeled)
INSTRUCTIONS:
1. Cut the potatoes intolarge chunks and steam or boil them until they’re tender, about 20 minutes.2. Meanwhile, gently heat1 cup of any one of the following: milk, cream, butter, or chickenbroth
Choose ½ cup of one of the following:• For lighter, creamier texture and flavor: mascarpone cheese, cream cheese,sour cream, yogurt, Boursin cheese• For stronger, assertive cheesy flavor: Cheddar cheese, blue cheese,Parmesan cheese, smoked Gouda cheese• For distinctive aromatic character: fresh basil pesto, olive tapenade,barbecue sauce
3. Drain the spuds andreturn them to the pot or transfer them to a large bowl. Add the warmed liquidand your flavoring choice to the hot, steamy potatoes. Season with salt andpepper. Mash away until your potatoes are as country-rustic or city-smooth asyou like.If you like, stir in afinishing flavor or two:• lots and lots of yourfavorite chopped herb• a few chopped greenonions or a handful of chopped chives• a few slices ofcrispy, crunchy bacon and as much or as little of the rendered fat as you like• anything else you canthink of!Twist: "Mashed potatoes are a blank canvas just waiting for you to stir in yourideas. There aremany great suggestions here, but don’t feel limited by them. Over theyears, I've stirred every cheese on the planet into his spud bowl. I’ve evenreduced a full bottle of red wine to a syrup and stirred it in with cream to createshocking pink potatoes. The sky really is the limit. "Make up a name for your masterpiece, then serve and share!
