Thanksgiving is 2 days away and I'm scrambling to get all my ingredients and dishes squared away for our dinner. Yes you read that right? A chef scrambling to get ready for Thanksgiving!! Don't act surprised. We are busy individuals who spend more time in our restaurant kitchen than in our own home kitchen. I also have 2 kids and a husband to take care. Needless to say, my schedule gets jam packed and maybe because I know I can turn around any meal and make it fab, I wait till the last minute:)
Soooo...this post is for those are waiting to the last minute to figure out exactly what dish they are going to make. What dish will they contribute to the tribe, to the grand feast!! Bringing a dish to a party is like going to your first middle school dance. You go in hoping to get asked to dance more than others right? And very much like the dish you bring to a party, you want people to dig in and enjoy it. You hope people will go in for seconds or thirds. You don't want it sitting there barely touched or worse, untouched. You people to clean house with your dish.
So how do we accomplish this if we are novices in the kitchen? OR we just don't have a ton of time to do something elaborate. I say go simple but with a twist. Less room for error and lower set of expectations which means, a higher chance of success!! When you pick a simple classic fav like mashed potatoes, people will always take a little sampling because you just can't say no to buttery taters and it's a perfect side to turkey. Once they take a bite of what they expect to be good old fashioned mashed potato, they will be in for a delightful surprise. Why? Because my version fuses garlic and scallion into the creamy buttery mixture. It adds a little unexpected POW without overpowering your turkey or gravy. So after you read this post, go get these ingredients and whip up an insanely easy side dish you can feel proud to bring to a party or the family table.
Ginger Scallion Infused Mashed Potato
4 large russet potato
1 stalk of green onion, separate green from whites, minced
6 cloves of garlic, peeled and smashed
3 thin slices of ginger
2 cups of heavy cream
1 tablespoon olive oil
3 tablespoon grass-fed butter
Salt and Pepper to taste
Peel and quarter potatoes, drop into a large pot of cold water and boil potatoes until fork tender.
Drain potatoes of any excess water and gently mash in a bowl with a masher.
In a non-stick sauce pan, add olive oil, garlic, ginger and the white white portion of the scallions.
Lightly cook the aromatics on medium to low heat, careful not the burn the garlic or scallions.
Cook for 2 minutes to release the flavors and add heavy cream to the pan. Simmer for 30 seconds and whisk before turning the heat off.
Add the ginger garlic scallion sauce to the potatoes and the butter.
Season with some salt and pepper and fold potatoes until full incorporated.
Taste and season again before serving in a shallow bowl.
Sprinkle the green part of the scallions over the mashed potatoes and serve!
3 Tips For Fluffy Taters:
Do not over mash the potatoes as it will turn gummy.
Gently fold the potatoes with a spatula or use a ricer to mash the potatoes, never a food processor or blender.
Use only russet potatoes and throw potatoes in when the water is cold and not boiling.