Mashed potatoes are the most popular Thanksgiving side dish and are usually prepared traditionally, but can be made into something a little more fantastic, and become the most amazing food on the table. Whether you prefer russets, new or a waxier variety, potatoes are always present at Thanksgiving. Many prefer their mashed potatoes plain with a little butter and a touch of milk or cream, but after the butter, there’s always room for some improvement.
I must admit, potatoes are not usually my favorite dish, until now. These potatoes have taken on a new name this holiday season, and are certainly not bland or boring. I decided to use white new potatoes with their skin-on. There’s something about having your skin in the game that really makes a difference. Buttermilk is the other culprit that adds to my recipe, leaving a tangy taste, not too tart, but giving these creamy spuds the right balance. Also, a bit of olive oil, along with creamy butter adheres to my rustic plan because it adds richness, and builds another layer of flavor.
The shallots cook up in jiffy with a pat of butter until brown, crispy and mouthwatering. Pile these crispy rings on top of potatoes and watch your guests salivate. This definitely could be my favorite dish of the holiday season.
3 pounds white new or russet potatoes, skin on
5 tablespoons butter, divided
1 cup buttermilk
1/4 cup olive oil
3 large shallots, sliced
2 teaspoons salt
1/2 teaspoon black pepper
- Add potatoes to a large pot and fill with cold water. Place over medium-high heat and boil until fork tender, about 25 minutes.
- In a small pot or pan, add 1 tablespoon butter and sliced shallots. Place over medium heat and cook for 15-20 minutes, stirring occasionally.
- Drain potatoes and add remaining butter, mash. Add buttermilk, olive oil, salt and pepper – mash until creamy.
- Spoon potatoes into a bowl and top with frizzled shallots. Keep warm in oven (covered with foil) or over a pot of simmering water on the stove top. Enjoy!