It's almost time for turkey with all the trimmings, including the root staple—potatoes. Whether you imagine whipped pillow-like clouds laden with pads of butter and rich gravy or sweet and savory hunks of sunset-colored sweet potatoes nestled in a marshmallow blanket, it is a side that refuses to be denied. Classic recipes are nothing to turn up your nose at, but what harm is there in turning up the heat and bringing something new to the Thanksgiving table? This holiday, impress your family with some trendy spuds that will knock their socks off, while still being simple to make.
Green Chili Mash
This variation on a classic is perfect for those who like their turkey with a little side of a kick in the teeth. Rinse and peel two and a half pounds of Yukon Gold potatoes with cold water, place in a Dutch oven, and add enough water to cover the potatoes. Boil just until fork tender and drain. Add a few tablespoons of butter, one-quarter cup of sour cream and a few splashes of milk or heavy whipping cream to the pot.
Mash the ingredients by hand; then transfer the potatoes to a large bowl. Add two or three fresh, diced, deseeded green chili peppers (start with two and test the heat, add more as desired) and a few cloves of chopped garlic. Using a hand mixer, whip the potato mixture on low for several minutes or until fluffy, adding small amounts of milk or cream as needed. Add salt and pepper to taste.
Roasted Baby Red Potatoes
Maybe forgoing the green bean casserole is forbidden, but that does not mean it has to be the center attraction. These roasted vegetables are scandalously appetizing and—shhh, don't tell—they are sort of healthy. Rinse and scrub one and a half pounds of baby red potatoes in cold water. Cut into quarters and place in a large storage bag. Cut up a variety of vegetables roughly the same size as the potatoes. Don't be shy here. Onions, zucchini, peppers and squash all make great sidekicks. Add these vegetables to the potatoes.
To the bag, add about one quarter cup of olive oil (enough to coat everything), salt, pepper, chopped garlic, and very small amounts of dried thyme, rosemary and oregano. Seal the bag and shake until the mixture is well coated and the seasonings are distributed. Spread the vegetables onto a cookie sheet in a single layer. Bake in the oven at 375 degrees for 30 minutes, or until the potatoes are fork tender and golden brown. This side dish also makes a great base for sunny side up eggs the next morning.
Sweet Potato Fries
Untraditional in nearly every way, sweet potato fries add an element of fun to a traditional turkey dinner. If the turkey is taking a dip in the deep fryer, save on some calories by baking the fries instead. Rinse and gently scrub three large sweet potatoes. Cut in half, lengthwise, then cut into strips, one-quarter inch thick.
Fill a Dutch oven with about two inches of vegetable oil and heat on medium. To tell when the oil is ready, dip the end of a wooden spoon in it. If tiny bubbles surround the spoon immediately, the oil is hot enough. Carefully place one half of the potatoes in the oil and cook for about five minutes, or until they are floating and have developed a golden crust.
Remove them from the oil and drain on paper towels, seasoning with salt and pepper immediately after. Do the same with the rest of the potatoes. If baking, preheat the oven to 400 degrees and bake for about 25 minutes, or until golden on the outside.
Parmesan and Wild Mushroom Gratin
This playful Italian-inspired gratin pairs well with an oven-roasted turkey but holds its own as a vegetarian main dish. Add three tablespoons of butter to a medium sauté pan on medium heat. Add half a diced onion. Cook until the onions are nearly translucent. Add one and a half pound of wild mushrooms—Shitake, Oyster and Portobello work very well for this—along with one-quarter teaspoon each of thyme and oregano.
Cook on medium heat for five minutes then add one-quarter cup of white wine. Cook until the wine dissolves. Add one cup of soup stock and cook and mushrooms take on a deep color and are soft, reducing the heat as needed to prevent scorching.
Meanwhile, rinse and peel five pounds of Yukon Gold potatoes. Slice them thinly. Place one quarter of the potatoes in a 9x13 inch baking dish. Top with one quarter of the mushroom mixture and about three-quarters cup of parmesan cheese mixture (two thirds parmesan and one quarter white cheddar). Repeat, pouring any reserved liquid over the potatoes to submerge them. Bake about 90 minutes until bubbly and golden. Allow the gratin to cool for 15 minutes before serving.
Curried Sweet Potato Mash
Yukon Golds and Russet potatoes are often first thrown into the pot for mashed potatoes, but this sweet and spicy alternative uses savory Indian spices to take side dishes to the next level.
Rinse and peel three to five sweet potatoes. Cut into one half inch chunks. Place in a pot and cover with water. Boil until fork tender. Drain.
Add three tablespoons of butter, two tablespoons of yogurt, two teaspoons of curry powder, one-quarter teaspoon each of cumin, coriander and turmeric, and mash. Transfer to a large bowl. Using a hand mixer, whip on low until the mixture is fluffy, adding very small amounts of milk or soup stock as needed.
Citrus-salt Rubbed Baked Potatoes
Citrus flavors put the ""C"" in classy for this energized side dish. Rinse and scrub enough potatoes for everyone at the dinner table to have one or two. Just pray for leftovers so you can enjoy them again. Preheat the oven to 400 degrees.
Meanwhile, in a bowl, combine one-third cup of sea or kosher salt with the zest of a lemon and half an orange. Add one teaspoon of fresh dill and mash the ingredients together. A mortar and pestle would come in handy here, but fear not if you don't own one.
Place the ingredients in a small storage bag and go over them lightly with a rolling pin. This brings out the intensity of the dill and incorporates the flavors into the salt. Coat the potatoes with a very light layer of butter and rub with the salt mixture. Bake for about an hour, or until fork tender.
