This Thanksgiving side was actually created from a recipe mishap. My mother in law and I found a recipe for mashed potatoes that we thought we would try last year for Thanksgiving dinner. We purchased all of the ingredients, yet I realized as I was getting ready to prepare them on Thanksgiving day that the recipe was actually for au gratin potatoes-oops!! So, I improvised and came up with this recipe, and it turned out to be a great Thanksgiving side dish!
- 1 5 lb bag potatoes. We used russett potatoes because we had giant amounts of them for Thanksgiving, but I think these would be really good with Yukon Gold Potatoes. That’s how I’m going to make them next time.
- 2 shallots, minced
- 2 cloves garlic, minced (I think I might actually use 3 next time, but I like garlic)
- 8 tablespoons butter, plus 1 extra tablespoon to saute
- 1 cup buttermilk
- 2–3 tablespoons horseradish (start with 2, see how you like it, then add more if necessary)
- 1/2 cup sour cream
- 1/2 cup parmesan cheese
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- Salt and pepper, to taste
- Clean, peel and quarter the potatoes and boil in a large pot of water until the potatoes are fork tender.
- Add salt to the boiling water for extra flavor, if you’d like.
- Drain the potatoes and transfer to a large bowl or return to the boiling pot and keep the potatoes over the stove on low heat if you aren’t serving right away and want to keep them warm.
- While the potatoes are boiling, melt one tablespoon of butter in a skillet over medium-high heat. Add the shallots and garlic and saute until the onion is soft and translucent and the garlic is fragrant. Set aside.
- Add the buttermilk, butter, sour cream, shallot/garlic mix and horseradish to the potatoes and mash all ingredients together using a potato masher. I would suggest adding the liquid ingredients a little at a time as you mash the potatoes; we thought the consistency was just right, but people have different tastes when it comes to consistency so better to start with less and add more.
- Once you’ve finished mashing the ingredients together, add the rosemary and thyme and stir into the potatoes with a large spoon. Add salt and pepper to taste and lastly, add the parmesan cheese and stir into the potatoes until the cheese is melted.