Mashed, tacky, scalloped. Loads of potato dishes grace loads of Thanksgiving feasts. However as a facet dish, cooks are scrambling to oven area and getting all the pieces to the desk sizzling and prepared.
Loosen up. We’re right here to assist. From the creamiest mashed potatoes to rich-tasting potatoes smothered with cheese to potato casseroles, listed here are six last-minute potato dishes on your Thanksgiving feast.
We have included two of our favourite mashed potato recipes from our archives.
Bear in mind you may make mashed upfront and hold them heat in a slow-cooker or Immediate Pot. It’s also possible to make potato casserole dishes upfront and rewarm within the oven whereas the turkey rests.
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Finest-Ever Mashed Potatoes
These are the creamiest mashed potatoes you will ever make. You can also make them upfront and hold them heat in your slow-cooker or Immediate Pot. Make sure you use heat or sizzling milk or cream. Additionally, ensure the butter is at room temperature. Including chilly milk particularly to sizzling potatoes will make them gummy.
Serves: 8 / Preparation time: 10 minutes / Whole time: 20 minutes
See under for variations.
4 kilos russets or Yukon Golds, peeled and quartered
¾ to 1 cup sizzling milk or half-and-half
6 tablespoons butter, reduce into items
1 teaspoon salt or to style
½ teaspoon freshly floor pepper or to style
Place the potatoes in a big saucepan and add sufficient chilly water to cowl by 1 inch. Carry to a boil, scale back the warmth, cowl and cook dinner 15 to twenty minutes, or till tender. Drain the potatoes in a colander.
Return the new potatoes to the pan and mash till clean with a potato masher.
Regularly add ¾ cup of the new milk, butter, salt and pepper whereas persevering with to mash the potatoes till fluffy. Add the remaining milk if needed.
Variations so as to add to potatoes whereas they cook dinner: Peeled, entire garlic cloves, or mash them with the potatoes. Peeled and quartered rutabaga, celery root, turnip or parsnip.
Variations to combine into the cooked, mashed potatoes: Freshly chopped herbs equivalent to parsley, dill, sage and rosemary; roasted garlic; nonfat rooster broth as a substitute of milk; favourite cheeses, shredded or crumbled.
From and examined by Susan Selasky for the Free Press Take a look at Kitchen.
261 energy (33% from fats), 10 grams fats (6 grams sat. fats), 6 grams carbohydrates, 4 grams protein, 405 mg sodium, 26 mg ldl cholesterol, 4 grams fiber.
Hash Brown Casserole with Ritz Cracker Topping
Serves: 10 / Prep time: 10 minutes / Cook dinner time: 40 minutes
CASSEROLE
⅓ cup unsalted butter
½ cup chopped onion
1 can condensed cream of rooster soup
2 cups bitter cream (full fats is greatest)
1 teaspoon salt
¼ teaspoon freshly cracked black pepper grinder
2 cups of shredded cheddar cheese
1 bag (30 ounces) frozen southern model diced or shredded hash brown potatoes, thawed
TOPPING
3 tablespoons of unsalted butter, melted
½ sleeve of Ritz crackers, crushed
Preheat the oven to 350 levels. Coat a 9-by-13-inch baking dish with cooking spray or butter; put aside.
In a big skillet soften the butter over medium warmth. Add onion and saute the onion simply till delicate, however not browned.
Stir within the soup, bitter cream, salt, and pepper till effectively blended. Stir within the cheese till blended in effectively. Add the potatoes and blend. Style and alter seasoning.
End up into ready baking dish. For the topping, combine the three tablespoons of melted butter with the Ritz cracker crumbs and sprinkle evenly excessive of the casserole.
Bake for 40 to 45 minutes, or till sizzling and bubbly.
Cook dinner’s notes: As an alternative of topping with crackers, you should use French fried onions, or prime the casserole with additional cheese over the last 5 minutes of baking.
From deepsouthdish.com.
Make-Forward Mashed Potato Casserole
Serves: 12 / Preparation time: 10 minutes / Whole time: 1 hour, half-hour
This casserole will be ready as much as 1 day forward. As a result of these are mashed, then baked, they’re a bit drier than range prime mashed potatoes. You may combine in some further heat milk earlier than reheating. A small quantity of melted butter will be drizzled on prime earlier than serving.
5 kilos Yukon Gold or Russet potatoes
Salt to style
1 tablespoon unsalted butter
8 ounces common or reduced-fat cream cheese
¾ cup common or reduced-fat bitter cream
½ cup 2% milk, warmed
½ teaspoon white pepper or to style
Chopped recent chives, optionally available
To arrange the potatoes: Fill a big pot at the least midway with chilly water. Peel the potatoes and reduce them into ¼-inch-thick slices and place within the pot.
Stir sufficient salt into the water till it tastes mildly salted. Cowl tightly and convey to a full boil over excessive warmth, scale back to medium so the water is simply over a simmer; set the lid askew. Cook dinner till the potatoes are tender.
Butter a 9-by-13-inch casserole dish.
Drain the potatoes effectively and return them to the nice and cozy pot. Add the cream cheese and, utilizing a hand-held mixer, mash the potatoes till the cream cheese melts.
Beat within the bitter cream and milk. Season with salt and white pepper. Switch to the ready dish and utterly cool. The potatoes will be ready at this level as much as 4 hours forward, cowl them loosely with plastic wrap. Or they are often made 1 day forward at this level. Cool, cowl tightly with plastic wrap and refrigerate.
To warmth the potatoes: Carry the potato dish to room temperature. Preheat the oven to 350 levels.
Bake the casserole till the potatoes are heated by means of, about half-hour.
Serve sizzling, sprinkled with chives, if desired.
Tailored from “Thanksgiving 101” by Rick Rodgers (Broadway Books, $15). Examined by Susan Selasky for the Free Press Take a look at Kitchen.
213 energy (20% from fats), 5 grams fats (3 grams sat. fats), 37 grams carbohydrate, 6 grams protein, 90 mg sodium, 16 mg ldl cholesterol, 56 mg calcium, 0 grams fiber.
Final Mashed Potatoes
Serves: 6 / Preparation time: half-hour / Whole time: 45 minutes
In “Smashed, Mashed, Boiled and Baked – and Fried Too” (Workman, $16.95), creator Raghavan Iyer writes that “the key to mashed potatoes lies in the appropriate floury potato (the russet), a potato ricer and, after all, indulgent fat equivalent to cream and butter.” Right here is Iyer’s primary recipe you can season as you want. This recipe simply doubles or triples.
2 kilos russet potatoes
½ cup heavy whipping cream
4 ounces cream cheese, reduce into chunks
4 tablespoons (½ stick) salted butter
1½ teaspoons coarse sea or kosher salt
1½ teaspoons coarsely cracked black peppercorns
½ cup finely chopped recent chives or herbs of selection
Peel the potatoes and provides them a very good rinse below operating water. Reduce them into quarters, place them in a medium-size pan and canopy them with chilly water. Carry to a boil over medium-high warmth. Decrease the warmth, cowl the pan and gently boil the potatoes till they disintegrate simply when pierced with a fork, about 20 to 25 minutes.
In the meantime, in a small saucepan pour the cream and add the cream cheese, butter, salt and peppercorns. Simmer over medium warmth, uncovered, whisking sometimes, till the cream bubbles, the cheese softens and turns into clean and the butter melts, 5 to eight minutes. Hold the cream heat over very low warmth till the potatoes are executed.
Drain the potatoes in a colander and provides it a delicate shake to take away extra water. Return the potatoes to the pan. Dry them out over low warmth till the floor seems dry, stirring sometimes so they do not follow the underside of the pan.
Working in batches, if needed, switch the potatoes to a ricer and press them by means of right into a serving bowl. (If you do not have a ricer, use a potato masher and fluff them very completely with a fork when utterly mashed.) Pour the pepper-speckled cream over the potatoes and sprinkle with the chives. Fold along with a spatula simply till the liquid is included. Do not overmix it. Serve sizzling.
From “Smashed, Mashed, Boiled and Baked — and Fried Too” by Raghavan Iyer (Workman, $16.95).
Cider Scalloped Potatoes
Serves: 12 / Preparation time: quarter-hour / Whole time: 1 hour, 10 minutes
2 teaspoons unsalted butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1 cup recent apple cider
½ cup fat-free, less-sodium rooster broth
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon floor nutmeg
½ cup (2 ounces) shredded smoked Gouda cheese
½ cup (2 ounces) reduced-fat child Swiss cheese
3 kilos Yukon Gold potatoes, peeled and thinly sliced
Preheat the oven to 425 levels. In a medium saucepan, soften the butter. Sprinkle within the flour. Regularly whisk within the milk till blended. Stir within the cider, rooster broth, salt, pepper and nutmeg; convey to a boil over medium warmth, stirring continuously. Take away from the warmth.
Mix the cheeses in a small bowl.
Organize half of the potato slices in a shallow casserole dish or 11-by-7-inch dish and sprinkle with ½ cup of the cheese combination. Organize remaining potato slices on prime. Pour the cider combination over the potatoes and bake for 25 minutes. Take away from the oven and press the potatoes with a spatula. Sprinkle with the remaining ½-cup cheese combination and bake a further 20 minutes or till potatoes are tender. Take away from the oven and let stand quarter-hour earlier than serving. Reduce into particular person stacks or use a biscuit cutter to chop into circles
Tailored from Cooking Gentle journal, October 1998. Examined by Susan Selasky for the Free Press Take a look at Kitchen.
168 energy (15% from fats), 3 grams fats (2 grams sat. fats), 30 grams carbohydrates, 6 grams protein, 202 mg sodium, 11 mg ldl cholesterol, 2 grams fiber.
Boursin Potato Gratin
Serves: 10 / Preparation time: quarter-hour / Whole time: 1 hour, 5 minutes
This recipe will be doubled or tripled. Bake 1-2 hours forward and tote it coated with foil. Reheat at 350 levels for quarter-hour. With the cheese and heavy cream, this can be a wealthy dish. A small serving goes a good distance.
2 cups heavy whipping cream
1 package deal (5.2 ounces) Boursin cheese with black pepper
2 tablespoons minced shallots
2 garlic cloves, peeled, crushed
2 teaspoons olive oil
2½ to three kilos Yukon gold or red-skinned potatoes, peeled and sliced 1⁄3-inch thick
Salt and freshly floor black pepper
2 tablespoons minced recent chives, divided
½ cup (2 ounces) shredded Parmesan cheese, optionally available
2 tablespoons chopped recent parsley, optionally available
Preheat the oven to 400 levels. In a saucepan, place the cream, Boursin, shallots and garlic and warmth over low warmth. Cook dinner, stirring, till the Boursin melts and the combination thickens barely, about 5 minutes.
In the meantime, brush a 13-by-9-inch baking dish with olive oil. Organize half of the potato slices within the dish, overlapping as wanted. Season the potatoes with salt and pepper and sprinkle with 1 tablespoon chives.
Pour half of the Boursin combination over the potatoes. Organize the remaining potato slices on prime, season with salt and pepper and scatter the remaining 1 tablespoon chives over them. Pour the remaining Boursin combination over the potatoes. Scatter the Parmesan cheese excessive, if desired.
Bake the gratin, uncovered, till it’s deeply browned and the potatoes are tender, 45 to 50 minutes. You may serve the gratin without delay, garnished with chopped parsley, or let it relaxation 15 to twenty minutes earlier than serving.
From “What Can I Carry? Cookbook” by Anne Byrn (Workman, $14.95).
Examined by Susan Selasky for the Free Press Take a look at Kitchen.
326 energy (69% from fats), 25 grams fats (15 grams sat. fats), 24 grams carbohydrates, 4 grams protein, 112 mg sodium, 82 mg ldl cholesterol, 42 mg calcium, 2 grams fiber.
Contact Detroit Free Press meals author Sue Selasky and ship meals and restaurant information to: 313-222-6872 or sselasky@freepress.com. Comply with @SusanMariecooks on Twitter.
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