Thanksgiving wouldn’t be Thanksgiving without mashed potatoes. At their light and fluffy best, they make the meal. If done incorrectly, you are in for a gluey disaster. The truth is that they are quite easy to make.
There is a great deal of debate over the type of potato to use. For me, there is only one choice…Yukon gold. These non-starchy potatoes mash up just right. Because of their lower starch content, it takes more to overwork them. The overworking is the downfall of many a mashed potato attempt.
Today we take it a step further by offering up something a bit new for your Thanksgiving table. I like to call it a vegetable mash. We are mixing the sweetness of carrot and sweet potato with the buttery flavor of the Yukon gold potatoes for a delicious combination. Just the right ratio of potato to sweetness and a little salt makes this the perfect side dish for your Thanksgiving table.
Before you start:
If you want to make just potatoes substitute the sweet potatoes and carrots for another 2 ½ cups of potatoes. The method is the same.
If you don’t have a ricer, use a masher to mix the vegetable together.
…also, if you don’t have a ricer, get one. This tool has proven itself over and over in my kitchen for bananas, pumpkin, and roasted garlic.
I cannot say it enough, overworking the mix will make it bad. Easy does it.
- 5 cups Yukon gold potatoes
- 1 ½ cups sweet potato
- 1 cup carrots
- ¾ cup milk
- 3-4 tablespoons butter
- Peel and cut sweet potatoes into large pieces (about 1 ½ inches).
- Peel and cut carrots about the same size as the sweet potatoes.
- Put the sweet potatoes and carrots in a pot and cover with about 3 inches of water above vegetables. Bring to boil.
- While sweet potatoes and carrots are cooking peel and cut potatoes in quarters lengthwise.
- Put potatoes in a separate pot and cover with about 3 inches of water above vegetables. Bring to boil.
- Boil potatoes until tender (about 20-25 minutes). Remove and drain.
- The carrots and sweet potatoes should be done about this time. Remove and drain.
- Press all of the vegetables through a ricer into a large bowl.
- Cut the butter into pieces and bury them in the mashed vegetables. Allow the butter to melt.
- Add the milk, salt, and pepper.
- Mash just long enough to incorporate the ingredients and get a smooth consistency.