Make room for both mashed and sweet potatoes with these recipes
No need to choose between mashed or sweet. Make room for both. Recipes include sweet potato gratin and, of course, traditional spuds.
- 1
Thelma Moore’s sweet potato soufflé Total time: 45 minutes Servings: 8 to 10 Note: Shared by Thelma’s daughter, Valerie.
- 2
Total time: 1 hour, 15 minutes Servings: 6 to 8 Note: These small potatoes are sliced crosswise like hard-boiled eggs, but without quite cutting them apart, so they fan out in a hot oven.
- 3
Total time: 40 minutes Servings: 6 to 8 Note: This recipe can be mostly prepared a day in advance. 3 pounds baking potatoes, scrubbed, skin on, cut into 1-inch chunks 1/2 cup (1 stick) unsalted butter 24 fresh sage leaves 1 cup whole milk 3/4 cup plain Greek yogurt 1 1/2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 1.
- 4
You need mashed potatoes, creamy and soulful, to soak up the gravy -- and sweet potatoes, because they taste both so different and so good with the turkey.
- 5
Total time: 30 minutes Servings: 10 to 12 4 pounds Yukon gold or russet potatoes Sea salt to taste 3/4 cup whole milk 1/2 cup heavy cream 1/2 cup (1 stick) unsalted butter, softened, cut up Freshly ground white pepper to taste 1.
- 6
Total time: 1 hour, 20 minutes Servings: 10 to 12 Note: From Daniel Boulud 1 (1 1/2 -inch) cinnamon stick 3 whole allspice 3 whole cloves 1 star anise 1/4 teaspoon fennel seeds 1 sprig fresh thyme 1 small bay leaf 1 (1- by 2-inch) piece of orange peel 1/2 medium butternut squash, cut in half lengthwise, seeds scooped out 1/2 large acorn squash, cut in half lengthwise, seeds scooped out Salt Pepper 1 tablespoon olive oil 1 onion, diced 1 Golden Delicious apple, peeled, cored and cut into 1/2 -inch cubes 1/2 medium banana, peeled and cut into 1/2 -inch slices 1 tablespoon sugar 1/2 cup orange juice 3 pounds sweet potatoes (about 3 potatoes) peeled and cut into 1-inch dice 2 cups milk 2 cups cream 1/2 cup (1 stick) softened unsalted butter, divided 1 teaspoon sea salt 1/8 teaspoon freshly ground white pepper 1.
- 7
Total time: 1 hour, 50 minutes Servings: 6 to 8 Note: From “Daniel Boulud’s Cafe Boulud Cookbook,” by Daniel Boulud and Dorie Greenspan 1 pound assorted wild mushrooms, separated by variety, cleaned, trimmed and sliced 2 tablespoons (approximately) unsalted butter, divided Salt Freshly ground white pepper 2 cloves garlic, peeled, split, germ removed, finely chopped 1/4 teaspoon finely chopped thyme leaves 3 cups heavy cream 1/8 teaspoon freshly grated nutmeg 4 pounds Idaho or other russet potatoes 1/4 cup finely grated Parmesan cheese 1.
- 8
Total time: 1 hour, 20 minutes Servings: 10 to 12 2 tablespoons softened unsalted butter 4 pounds sweet potatoes Salt, freshly ground black pepper 1 1/2 cups heavy cream 1 tablespoon chopped fresh thyme 1.
- 9
Total time: 1 hour, 40 minutes Servings: 6 Note: From Russ Parsons.
