I always think it’s funny how quickly we jump from holiday to holiday. Halloween is barely over, and we are all talking Thanksgiving. (Actually, Christmas is popping up everywhere – but I refuse to go there quite yet.) But Thanksgiving is one of my very favorite holidays that I look forward to every year, so I’m more than happy to start talking about it! There is something about family gathering around a table, enjoying each other’s company, that just gets me every time. And you can’t forget the tradition of going around the table to tell what you are thankful for that really makes me sit back and realize just how blessed I am.
With Thanksgiving only a few weeks away, I know you must all be thinking about your menu already. I know I am!! So this week, I’m bringing you 5 new recipes – all perfect for your Thanksgiving table!! I do have to say a huge thank you to my mom. I had the idea to do this a couple of months ago, and didn’t realize how intimidating it would all be when it came down to it and I was 8 months pregnant. She really stepped in and helped me with most of the cooking – I’m so grateful for her!!
Up first is the perfect potato side dish. We’ve never strayed from the normal mashed potatoes at our Thanksgiving table, but that has got to change now. I am a brown butter lover, and the minute I saw this recipe, I didn’t look any further. I really loved the additional flavor that these potatoes got from that brown butter.
If you’ve never browned butter before, don’t be intimidated – it’s so extemely easy, and only takes minutes. Just make sure and keep an eye on it, because it can go from browned to burnt quickly, so you want to remove it from the stove before it goes too far. But believe me – this one change to your mashed potatoes will make all the difference!!
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Regular mashed potatoes are taken up a notch with the addition of brown butter. Top with fresh herbs if desired.
- 3/4 cup butter
- 4 lbs. yellow Idaho potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon salt, divided
- 3/4 cup buttermilk
- 1/2 cup milk
- freshly ground black pepper
- Place the butter in a heavy saucepan and cook over medium heat, stirring constantly, until the butter begins to turn golden brown, about 6-8 minutes. Remove immediately from the heat and pour butter into a bowl.
- Place the potatoes in a large pot and cover with water. Add 2 teaspoons of the salt and bring to a boil over medium-high heat. Cook until the potatoes are tender, drain and return to the pot.
- Mash the potatoes with a potato masher until you reach your desired consistency. Reserve 2 tablespoons of the browned butter, and add the remaining to the potatoes, along with the buttermilk, milk and remaining salt. Season with pepper, and more salt if needed.
- Transfer potatoes to a serving dish and drizzle with the reserved brown butter.
- slightly adapted from Southern Living 2007 Annual Recipes
Want more potato ideas for your Thanksgiving table?
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