Here are two of my favorite dishes that always appear on my Thanksgiving table. They may become your family traditions after you taste them. Diane Rossen Worthington, Tribune Content Agency Serves 6 One of my all-time favorite mashed potato recipes combines unpeeled Yukon Gold potatoes with mascarpone for an incredibly creamy-style mash, yet rustic with peels left on and a few little lumps here and there.
Yukon Gold potatoes yield a creamy texture. (Dreamstime/TCA) The Yukons offer not only a creamy texture but a richness hard to match in other potato varieties. They have a thin skin, so there’s no need to peel them.
The mascarpone cheese adds a silky creamy flavor. If you can’t find Yukons, try red or white boiling potatoes. If you use the russet, you will have a drier, fluffier result.
This can be prepared up to 6 hours ahead, covered and kept at room temperature. Reheat gently in the top of a double boiler, stirring occasionally, over medium heat. Add extra mascarpone and or milk as needed.
Taste for seasoning. 1. Bring a large pot of water to a boil, add salt, potatoes, and garlic and simmer, covered, until potatoes are fork tender, about 15-20 minutes.
2. Drain potatoes and garlic in a colander and return to pot. Dry them over high heat, tossing them until all the moisture is evaporated, about 1 to 2 minutes.
3. Transfer the potatoes to a large bowl. Immediately mash the potatoes and garlic with a potato masher or an electric mixer.
Add the mascarpone and milk, and w.
