Thanksgiving
RecipesIngredients
4 pounds potatoes (Russet, Yukon Gold, or a mix of both), peeled and quartered
1 cup unsalted butter, room temperature, cut into chunks
1 1/2 cups hot whole milk (or half and half)
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
2 medium shallots, minced
8 ounces cremini or baby portobello mushrooms, finely chopped
3 tablespoons all-purpose flour
1 cup vegetable broth
Kosher salt and freshly ground black pepper, to taste
1 pound cheese curds
Fresh herbs, such as parsley or thyme, for garnish
Preparation
01Add potatoes to large pot with enough cold water to cover potatoes by 1”. Generously salt the water and bring to boil over high heat. Once boiling, reduce heat to medium and continue to softly boil until potatoes are fork tender, 10-15 minutes depending on size. Remove from heat and drain, returning potatoes to warm pot to let excess moisture evaporate.
02Add butter and hot milk to potatoes and beat with hand mixer until smooth and fluffy. Season with salt and pepper to taste and mix until just combined.
03Heat butter in large nonstick skillet over medium-high heat. Once butter has melted, add shallots and saute until tender, about 3 minutes. Add mushrooms and cook, stirring frequently until tender and starting to caramelized, about 5 minutes.
04Sprinkle flour over mushrooms and stir 1 minute until skillet looks dry. Reduce heat to medium low and slowly whisk in broth. Continue to cook, stirring occasionally, until slightly thickened, 2-3 minutes. Season with salt and pepper to taste. Carefully transfer to blender and blend until smooth.
05Transfer creamy mashed potatoes to serving dish and top with cheese curds. Ladle warm gravy over curds and garnish with fresh herbs.
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