Sometimes, a simple recipe for a classic comfort food can be the best of all. Mashed potatoes plus gravy equals a celebration on any table, holidays or not. Creamy, savory, and smothered in gravy, having plenty of these velvety potatoes will guarantee holiday cheer for all. Serve alongside some mashed “faux-tatoes” to satisfy all of your guests’ dietary preferences.
To make your Thanksgiving prep even easier, (as it’s only four days away now!), you can make this dish up to 48 hours beforehand. Just prepare the dish up until the baking step, and keep covered and refrigerated. Another Thanksgiving dish that you can make ahead and enjoy with your guests at your leisure.
Makes 4-6 servings.
Ingredients:
3 pounds russet potatoes, peeled and cubed
1 cup whole milk
1/4 cup garden vegetable stock
6 ounces mascarpone cheese, room temperature
2 tablespoons butter, melted
1/4 teaspoon fresh ground black pepper
Local sea salt, to taste
1/2 bunch chives, snipped
Preheat your oven to 350 degrees.
Fill a large stock-pot with water and heat. Add the potatoes, and 1 teaspoon of salt. Once the pot begins to boil, reduce the heat to simmer and cook for about 20-30 minutes, until the potatoes are completely tender.
As the potatoes are simmering, combine the milk, garden stock, butter, and mascarpone in an large, oven-safe vessel. Whisk well and stir in pepper.
After the potatoes have finished cooking and drain the water. Mash well, to smooth consistency, and add to the mascarpone mixture, stirring to combine. Test for seasoning and add more salt or pepper if desired.
Cover the oven-safe vessel in foil and bake until thoroughly heated. Gently stir in the chives, and serve warm.
