{"id":7136,"date":"2013-11-18T17:39:20","date_gmt":"2013-11-19T00:39:20","guid":{"rendered":"https:\/\/www.skilletchronicles.com\/content\/?p=7136"},"modified":"2015-04-14T05:33:59","modified_gmt":"2015-04-14T05:33:59","slug":"thanksgiving-sides-part-two","status":"publish","type":"post","link":"https:\/\/www.skilletchronicles.com\/content\/thanksgiving-sides-part-two\/","title":{"rendered":"Thanksgiving sides – Part Two"},"content":{"rendered":"

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Apart from the turkey, few dishes are sacrosanct on our holiday table. Mashed potatoes are one of them.<\/p>\n

It just wouldn’t be Thanksgiving without a big bowl of fluffy mashed potatoes to serve as a counterpoint to all the bold, savory flavors of the feast.\u00a0 We may steer away from spuds most of the time in the interest of limiting carbohydrates, but not on the fourth Thursday of November.<\/p>\n

For years, only one variety of mashed potatoes ever graced our table\u2013the “Silver Palate” recipe<\/a> introduced to us by a co-worker at the Mercury News.\u00a0 It’s an indulgent dish, loaded with butter, and cream cheese that’s hard to beat.<\/p>\n

Then I ran across this recipe for Cauliflower, Aged Gouda, Mashed Potatoes while checking out the new “Le Pigeon: Cooking at the Dirty Bird” by acclaimed Portland chef Gabriel Rucker (Ten Speed Press, 2013).\u00a0 It’s definitely going to be on the Thanksgiving menu.\"\"<\/a><\/p>\n

Although the cookbook is great fun, with an irreverent narrative and truly imaginative recipes, I knew I wasn’t likely to be making lamb tongue fries, smoked rabbit pie or beef heart with broccoli and Parmesan anytime soon.<\/p>\n

These mashed potatoes, though, caught my eye.\u00a0 The recipe was so simple and the flavors so intriguing.\u00a0 Rucker specifies aged Gouda for its deep, almost caramel taste.<\/p>\n

The finished dish was amazing.\u00a0 It was mashed potatoes but more\u2013the earthy potato flavor balanced with sweet top notes from the cauliflower and the deep bass undertones of\u00a0 savory cheese.\u00a0 Rucker doesn’t stint on the butter or cheese either.<\/p>\n

Perhaps best of all for the harried holiday cook, these are some of the easiest mashed potatoes I’ve ever made.\u00a0 Everything is done in one pot and, although you could use a ricer for a more elegant, velvet texture, an old fashioned hand masher does a great job of smooshing everything together. I actually prefer the more rustic texture.<\/p>\n

If that weren’t enough, the potatoes reheat beautifully.\u00a0 You could make them ahead, refrigerate them, and return them to the oven to warm up while the turkey is resting before it’s carved.<\/p>\n

As long as we’re talking about cooking ahead, why not make the turkey gravy in advance, too.\u00a0 This Kitchn recipe<\/a>, adapted from the New York Times, is terrific, although you may want to increase the roux a bit to thicken it a little more.\u00a0\u00a0 I stashed a quart of it in the freezer last week.<\/p>\n

Next up:<\/strong> Pumpkin rolls<\/a><\/p>\n

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Cauliflower & Aged Gouda Mashed Potatoes<\/div>\n
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Author: Gabriel Rucker (adapted by Aleta Watson)<\/span><\/div>\n
Prep time:
Cook time:
Total time:
Serves: 8<\/span><\/div>\n
A simple recipe with earthy potato flavor balanced with sweet top notes from the cauliflower and the deep bass undertones of savory gouda cheese<\/div>\n
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Ingredients<\/div>\n