Thanksgiving is on its way and chef Marcus Samuelsson is here to save the day with his foolproof mashed potato recipes!
Buttermilk Mashed Potatoes
- 3 large Yukon Gold Potatoes, peeled and quartered
- 2 large carrots, peeled and chopped
- 1 medium Granny Smith apple, peeled and sliced
- 1/2 tsp. freshly grated horseradish
- 2 garlic cloves, thinly sliced
- 1 red onion, thinly sliced
- 2 medium shallots, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/2 c. buttermilk
- Freshly ground pepper
- Peel and quarter the potatoes. In a large pot, cover the potatoes with salted cold water and cook until tender, about 20 minutes.
- Peel and chop the carrots, reserve. Then, peel and slice the apples, set aside. Grate the fresh horseradish and set aside. In a second large pot, add the carrots and apples and cover with salted cold water and cook until tender, about 15 minutes.
- While the potatoes, apples and carrots cook, thinly slice the garlic, onion and shallots. Heat the olive oil in a medium saucepan over medium high heat. Combine garlic, onion, shallots, vinegar and honey. Add the mixture to the saucepan over medium-low heat and simmer until the onions and shallots are tender, about 10 minutes, stirring frequently.
- Drain the potatoes, carrots and apples, then transfer them to a mixing bowl and coarsely mash the mixture with a fork or potato masher. Stir in the horseradish and shallot mixture. Stir in buttermilk. Season with salt and pepper to taste.
Chunky Mashed Sweet Potatoes
- 6 cloves garlic, peeled
- 4 sweet potatoes, peeled and cut into 1-in cubes
- 1/2 c peanut oil
- 1/2 lb green beans, ends trimmed and cut into quarters, or frozen green beans
- 1/2 c spiced butter or 8 tbsps (1 stick) unsalted butter
- one 3-in piece ginger, peeled and finely chopped
- 1 medium carrot, peeled and cut into 1/2-in dice
- 1 medium red onion, coarsely chopped
- 2 jalapeno chilies, seeds and ribs removed, finely chopped
- 1 1/2 cups water
- 1 tbsp berbere or chili powder
- 1 tbsp chopped chives
- 1 tsp salt
- 2 tbsps olive oil
- Preheat the oven to 350˚F. Toss the garlic and sweet potatoes with the peanut oil in a roasting pan. Roast for 20 minutes, or until the garlic is tender. Remove and reserve the garlic. Continue roasting the sweet potatoes until tender, about 25 minutes.
- While the sweet potatoes are roasting, if using fresh green beans, bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice and water. Add the beans to the boiling water and blanch for 2 minutes. Drain the beans and plunge into the ice bath to stop cooking and set the color. Drain and set aside.
- When the sweet potatoes are done, transfer them to a large bowl, add the roasted garlic, and mash with a fork to a chunky consistency.
- Melt the butter in a large sauté pan over medium heat. Add the ginger, carrots, onion, and jalapenos, and sauté, stirring occasionally, until the onion is translucent, about 10 minutes. Stir in the water and bring to a simmer, then reduce the heat and simmer gently until the carrots are tender, about 10 minutes. (If using frozen green beans, add them with the carrots.)
- Stir in the berbere and mashed sweet potatoes, then add the blanched green beans and cook, stirring, until heated through. Stir in the chives and salt, and transfer to a serving bowl.
- Drizzle the vegetables with the olive oil and serve.