Happy Thanksgiving! Hopefully your kitchen smells warm and spicy and you have many hands at work preparing the day’s spread. This foodie holiday holds many memories for me—from family gathered around Grandma Tiny’s table to “orphans” meals with friends to today’s version with family and friends and the hope that snow will be in the air. It’s been 25 years since I’ve eaten the main attraction of the table, but it remains a celebration—probably because I easily fill a plate before the turkey passes by.
I rarely think of mashing potatoes outside the holiday season (unless I want to use up yogurt whey). Instead, I bake them, roast them, and braise them; I turn them into salad, soup, curry, and gnocchi. Perhaps it’s the cranberries—a dollop sits so beautifully in a pile of mashed potatoes or sweet potatoes. So when these tart berries are in season, the potato masher comes out to play.
Learn to make Tangy Potato Mashers and Sweet Potato Mashers with Coconut Milk