Are you ready? Have you settled on a mash yet?
Perhaps you like your mash green with goat’s milk and peas?
Or maybe your potatoes like to party with celery root?
Or possibly you like them with crispy, golden garlic and thin strips of kale?
Or maybe your spuds prefer a global vibe, with capers, harissa and olive oil?
What’s your favorite? Please feel free to post a link below!
Lydia said,
November 19, 2007 @ 11:17 am
I confess, I’m partial to garlic mashed potatoes. Always have been, since before they were popular. But all of these variations look delish….
ann said,
November 19, 2007 @ 12:28 pm
Hey Lydia! — Got a link to a recipe you’d like to share? I love garlic mashed potatoes too.
French Laundry At Home said,
November 19, 2007 @ 3:39 pm
Mashed then riced Yukon Gold and Red Bliss potatoes, whole milk, unsalted butter, Stonewall Kitchen’s Garlic and Onion Jam, fresh dill, fresh thyme, salt, pepper.
And they’re even better the next day, or in shepherd’s pie.
Yvo said,
November 19, 2007 @ 4:03 pm
Yumm…. I kinda like this new thing I tried once. I like regular ol’ mash but at the next feast I host, I’m going to sneak greens in there.
http://feistyfoodie.blogspot.com/2007/06/t-bone-steak-spinach-smashed-potatoes.html ;) A bit of garlic sounds fantastic too!
Julie said,
November 19, 2007 @ 7:09 pm
All your variations look amazingly delicious. I just tried mashed rutabagas this weekend — I was not so crazy about them but my guests seemed to love them. Me, I think I’ll stick with potatoes.
Ann said,
November 20, 2007 @ 8:18 am
Wow! They all look great! I kinda partial to potatoes mashed with celeriac, myself.
ann said,
November 20, 2007 @ 8:38 am
Carol — Thanks for that. It sounds utterly perfect!
Yvo — Those look awesome. You’re making me seriously reconsider having turkey fro Tgiving dinner. Suddenly, steak sounds much more appealing.
Julie — Mashed rutabagas? That sounds, odd… I think I’ll stick to ‘tater too.
Ann — It’s a nice earthy combination, isn’t it?