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[Replaced_Texan]

Originally posted by tmdiva
I'm hosting this year, so I'm not in charge of the vegetable side dishes. I will, however, be making Orange Mashed Potatoes to go with my turkey (I'm thinking of trying to find a kosher turkey so I can avoid the whole brining thing, which is a major pita imo). They have nothing whatsoever to do with oranges. It was just that one time I decided to combine my mashed sweet potatoes with my mashed russet potatoes, and it was so good I've never gone back to plain mashed russets. Here's how I make them:

1 lg garnet "yam"
2 medium carrots
2.5 lbs russet potatoes

Peel and cut to cook in the same amount of time (1/4" slices for the carrots, 1" slices for the "yam," quarter the potatoes). Boil in well-salted water to almost cover until tender. Drain well, returning partially-covered pot to turned-off burner to steam for a minute or two if desired. Mash with 4-5 T butter and cream or half-and-half to desired consistency (or a little looser, since the russets will continue to absorb moisture as the potatoes sit), adjust seasonings and serve.

Recipe is expansible--last January when I was serving dinner for 24, I used a full 10-lb bag of russets and adjusted everything else accordingly. To mash, I've used everything from a hand-held masher to a hand-held mixer to a food mill, depending on how smooth or chunky I wanted them. A potato ricer didn't work well, fyi.

Sometimes to add even more vitamins I'll stir in onions and greens (spinach, kale, collards) I've sauteed in half butter, half olive oil (onions caramelized, greens added later in the saute so they don't disintegrate--not too much later for the kale or collards, right near the end for baby spinach).

Also good is a mash of half potatoes, half cauliflower, with or without greens (but always with butter and cream).

Enjoy!

tm

My mashed sweet potatoes are simply to boil the potatoes until tender (I usually boil with the skins on, then peel, since it's easier to get the skins off when they're peeled. I always, always forget that the damned potatoes are scalding hot when they get out of the pot, though.)

Mash, adding milk and/or half and half and butter as needed for consistency.

Add honey.

Add lime juice.

Delicious.