Martha_Stewart_Living_November_2016

ILLUSTRATIONS BY BROWN BIRD DESIGN

Baby Red

Tender skin and

a waxy texture keep

these pleasantly

firm after cooking.

Using a fork, pierce 5

pounds sweet potatoes

all over (we love Jewel

and Garnet for their

earthy, pumpkinlike

quality). Rub with extra-

virgin olive oil; roast

at 375° until very soft,

1 to 1½ hours. When

they’re cool enough to

handle, halve and scoop

flesh into a bowl. Mash

with 4 tablespoons

melted unsalted butter,

¼ teaspoon freshly

grated nutmeg, and

salt and pepper.

In a small saucepan, combine

1 ½ cups milk, 1 stick butter,

and 3 sprigs thyme. Cook over

medium until butter melts

and milk is steaming. Discard

thyme, then stir milk mixture

into potatoes. Season with salt

and freshly ground pepper,

top with a pat of butter and

more pepper, and serve.

Drain potatoes and garlic;

return to pot and cook over

medium, stirring frequently,

until pale, dry, and a film begins

to form on bottom of pot, 2 to

3 minutes. Working in batches,

press through a ricer into

a large bowl, or mash in pot

with a potato masher. Cover

to keep warm.

Peel 5 pounds potatoes

and cut them into 1½-inch

pieces. Place in a pot with

2 tablespoons kosher salt and

4 peeled and smashed garlic

cloves. Add water to cover by

1 inch and bring to a boil. Then

reduce heat to medium and

simmer until potatoes are ten-

der and can be pierced easily

with a fork, 12 to 15 minutes.

Peel, Cut

& Simmer

Drain, Dry

& Mash

Season

& Serve

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EVERYDAY FOOD

November

GROCERY

LIST

YUKON GOLD
POTATOES

• 
  

  GARLIC

  
  


• 
  

  WHOLE MILK

  
  


• 
  

  UNSALTED
  BUTTER

  
  


• 
  

  FRESH
  THYME

  
  

NEXT LEVEL: MASTERFUL MASH-UPS

PICK A POTATO

Simmer 5 pounds baby

red potatoes in boiling

water with 2 table-

spoons salt until tender,

12 to 15 minutes. In

a small saucepan, com-

bine ½ cup extra-virgin

olive oil, 4 peeled and

smashed garlic cloves,

and 3 sprigs rosemary;

simmer over medium

3 to 4 minutes. Drain po-

tatoes, return to pot,

and smash with oil mix-

ture, 1½ cups warmed

chicken broth, and salt

and pepper.

Follow steps 1 and 2,

using russet potatoes

instead of Yukon

Gold. In a small sauce-

pan, heat 1½ cups

whole milk and 4 table-

spoons unsalted

butter. Mix into pota-

toes; then—for a deli-

ciously mild tanginess—

add 8 ounces room-

temperature cream

cheese, cut into

small pieces, stirring

until fully incorpor-

ated. Season with salt

and pepper.

The type of tater

affects the taste

and texture.

The choice is yours.

TEXTURE TIPS

For utterly smooth, silky

potatoes, press them through

a ricer. If you prefer a creamy

yet slightly chunky texture, use

a potato masher instead.

PREP AHEAD

Potatoes can be peeled

and cut up to 2 days

in advance. Store them in

the fridge in airtight con-

tainers filled with water.

Yukon Gold

Moderately starchy,

this variety is rich and

creamy when mashed.

Russet

High starch and low

sugar content yields a

lighter, fluffier result.

Sweet Potato

Roast instead of

boiling to intensify flavor

and sweetness.

POTATOES ARE READY

TO MASH WHEN

THEY BREAK APART

AS YOU STIR.

HEATING SMARTS

You can keep mashed

potatoes warm for up to 2

hours before you’re ready

to eat. Just transfer them to

a heatproof bowl, cover

with plastic wrap, and place

over a pot of simmering

water. Give them a good stir

right before serving.

Smashed

Baby Reds

Simply Roasted

Sweets

Russets With

Cream Cheese