Log in Subscribe

Holiday Mashed Potatoes

Claire Stabbert - Columnist
Posted 12/12/19

My favorite childhood memories were that of celebrating Christmas the week before at my grandparents house. What little kid doesn't love to get Christmas a week early?

My grandpa (and grandma) …

This item is available in full to subscribers.

Please log in to continue

Log in

Holiday Mashed Potatoes

Posted

My favorite childhood memories were that of celebrating Christmas the week before at my grandparents house. What little kid doesn't love to get Christmas a week early?

My grandpa (and grandma) were both phenomenal cooks, and like clockwork, Grandpa Fred would man the kitchen. He often made the same staples every year.

We had a cheese platter with Club Crackers, a huge roast for entree, enough champagne to serve 100 guests, grandma would make her pickled beets and green bean salad for sides, but my grandpa would make these buttery mashed potatoes that just tasted like 15 pounds instantly went straight to your hips.

This was the highlight of my Christmas meal. Being a little kid, I would scoop mountains onto my plate. I will never know what his exact recipe was, but my boyfriend made some mashed potatoes last night that came pretty dang close and I'm sure has less calories.

The key is to use yukon gold potatoes with the skin on. Grandpa Fred always used yukon gold or red skin, and never peeled. These are easy and would go great with a roast for a holiday treat. For 6 servings, you will need about 18 yukon gold potatoes, roughly 2 1/2 lbs. Gene used 6 tbsps of creme fraiche!

That's right- this buttery dish didn't actually use butter! You can absolutely use butter, but this gave it a little bit of tang as well. You will also need 1 1/2 teaspoons of olive oil. Begin by dicing your potatoes to the pot of salted boiling water and cook about 20 minutes or until tender when cooked with a fork.

Turn off the heat and drain and return back to the pot. Add the creme fraiche (or butter if you choose) and olive oil and using a fork or potato masher, mash to your desired consistency (creamy but not over churned).

I tend to stay away from mixers. If you overmix it, it will become extremely glue-y which is easy to do. Taste and then season with salt and pepper! XO Stay warm.

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.

Comments

No comments on this item Please log in to comment by clicking here