Amp up your Thanksgiving potatoes with butter, cream and goat cheese
If there’s any day to take a break from a low-carb diet, Thanksgiving is the day.
I eat potatoes all year ’round, but on Thanksgiving, they are particularly buttery. Or creamy. Or smooth. Or all three.
Mashed potatoes are the standard potato dish on our Thanksgiving table, so I included an Instant Pot version that I made for a Friendsgiving earlier this month, but I wanted to share a trio of other potato dishes that would be ideal to bring to a Thanksgiving potluck.
One calls for a packet of ranch dressing, and another calls for more than two sticks of butter, but the brightest and lightest of the potato dishes serves more like a salad. From Rebecca Woods’ “Posh Potatoes,” this recipe calls for roasted root vegetables to be served on salad greens with crumbles of goat cheese and a honey-sweetened vinaigrette.
Slow-Roasted Butter Potatoes
These potatoes should be chewy little caramelized nuggets of deliciousness. There’s no great science to this: it’s basically slow-cooking potatoes in lots and lots of butter.
— Robin Hutson
2 1/2 pounds waxy yellow new potatoes, something like Charlotte, unpeeled
9 ounces (2 1/4 sticks) unsalted butter
A good slosh of nice olive oil
2 garlic bulbs, unpeeled and roughly broken into cloves
Handful of thyme sprigs
4 bay leaves
Salt and pepper
Cut the potatoes into roughly 3/4-inch chunks. Blanch in boiling water for a couple of minutes, then drain. Heat the oven to 325 degree oven. Heat up a roasting pan with the butter, oil and garlic cloves and throw in the thyme and bay leaves.
When the butter mixture is hot, put the drained potatoes in the pan and swoosh them around a bit so the butter mixture coats the potatoes.
Season, then slowly roast them, turning occasionally until they’re golden, with a light toffee color around the edges, and lots of the butter/oil has been absorbed (this usually takes about 55 minutes but it varies depending on the potatoes, so keep an eye on them).
Remove from the oven and use a fish slice to scoop the potatoes, garlic and herbs into a serving dish, leaving behind any excess butter. Serve hot. Serves 6.
— From “The Pig: Tales and Recipes from the Kitchen Garden and Beyond” by Robin Hutson (Mitchell Beazley, $40)
Warm Salad of Root Vegetables with Goat Cheese
Keep the dressing quite sharp here as it cuts well through the sweetness of roasted veg and the richness of the cheese. If you want to keep it vegan, switch the honey for maple syrup and omit the goat cheese.
— Rebecca Woods
12 ounces new potatoes, scrubbed and chopped into large chunks
1 beet, peeled and cut into a large dice
1 parsnip, peeled and chopped into large chunks
1 carrot, peeled and chopped into large chunks (or 6 ounces baby carrots, halved lengthways)
2 tablespoons olive oil
1/2 teaspoon dried thyme
1 apple, cored and chopped into wedges
2 ounces walnut halves
A drizzle of honey
3 1/2 ounces salad leaves
4 1/2 ounces soft, crumbled goat cheese
Sea salt and freshly ground black pepper
For the dressing:
1 tablespoon walnut oil
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Heat the oven to 350 degrees. Put the potatoes and other root veg in a large roasting pan, drizzle over the olive oil, sprinkle over the thyme and season with salt and black pepper. Toss everything together until all the veg are well coated. Roast in the preheated oven for about 20 minutes, or until starting to brown.
Add the apple slices to the pan and mix to coat. Return the pan to the oven and cook for about another 15 minutes until all of the vegetables and the apple are tender.
Put the walnuts in a small bowl and drizzle over a little honey. Stir around so that the nuts are well coated. Sprinkle the walnuts over the vegetable mix in the pan and return to the oven for 5 minutes until the nuts are toasted and golden.
Meanwhile, mix together all of the ingredients for the dressing and season well with salt and pepper. Pour half over the salad leaves and toss to coat.
Arrange a bed of salad leaves on a platter and dot the roasted veg and walnuts over the top. Crumble on the goat cheese and serve with the rest of the dressing drizzled over the top. Serves 4.
— From “Posh Potatoes: Over 70 Recipes, From Wondrous Waffles to Fabulous Fries” by Rebecca Woods (Quadrille, $19.99) Photograph credit: Faith Mason
Crispy Ranch Potatoes
If you enjoy a good spud, these potatoes are buttery, flavorful and absolutely yummy. They pair well with many main dishes, but are also good enough to eat all on their own.
— Shanna Hatfield
3 tablespoons butter, melted
3 tablespoons olive oil
10 to 12 russet potatoes, peeled
2 tablespoons powdered ranch dressing mix
5 slices bacon
Fresh thyme sprigs
Chopped parsley, optional
Heat oven to 375 degrees. Combine the melted butter and oil in a small dish. Set aside. Brush a round 9- or 10-inch baking dish with a little of the butter and oil mixture. Thinly slice the potatoes, keeping each potato together as you slice. Arrange potatoes in the baking dish. Sprinkle with salt and ranch dressing mix. Drizzle with remaining butter and oil mixture.
Bake for 1 hour and 25 minutes. Cover the pan loosely with foil during the first 30 minutes of baking, and then remove from oven and baste potatoes with butter and oil from the bottom of the dish. Return to oven without the foil for the remaining 55 minutes.
While the potatoes are baking, fry bacon in a small pan until crispy. Remove from the pan, drain on a paper towel, then crumble. Remove potatoes from oven and sprinkle bacon over the top. For a nice finish, wash sprigs of thyme and place on top of potatoes.
At this point, you could serve the potatoes, or you can continue baking the potatoes until they are extra crispy, about 35 minutes more. Add another dash of salt and chopped parsley if desired, and serve immediately, but discard thyme sprigs before serving. Serves 6 to 8.
— From “A Cowboy Christmas: Western Celebrations, Recipes, and Traditions” by Shanna Hatfield (TwoDot, $26.95)
Instant Pot Mashed Potatoes
If boiling potatoes takes up precious room on your stove during the middle of the Thanksgiving chaos, consider making them in an electric pressure cooker. You’ll need a steaming basket to keep the potatoes out of the water in the bottom, but as a bonus, after you mash the potatoes, the multi-cooker can keep the potatoes warm while you finish the rest of the dinner. Or, if you’re traveling to a Thanksgiving dinner, you can bring the potatoes in the pot and plug it in, much like a slow cooker.
— Addie Broyles
4 to 5 pounds russet potatoes, peeled and sliced into 3/4-inch discs
3/4 cup whole milk, plus more if needed
1/2 cup sour cream
1/2 cup butter
1/2 to 1 teaspoon salt
Add one cup of water to the bottom of the Instant Pot, and then place the potatoes in the steamer basket inside the pot. Steam the potatoes for 4 minutes, and then release the pressure manually.
Remove the steamer basket and pour out the water in the bottom of the pot. Place the potatoes back in the pot, without the steamer basket, and then add the rest of the ingredients, adjusting the salt to your liking. (Also feel free to add more butter or sour cream, based on your preferences.)
Use a potato masher to break up the potatoes, adding more milk if needed. Keep mashing until the potatoes have reached a desired consistency. You can keep the potatoes warm in the Instant Pot until you’re ready to serve them. Serves 12.
— Addie Broyles