Thanksgiving Mashed Potato Threesome

© Jerry James Stone via Flickr

Next to Halloween, Thanksgiving is my favorite holiday. I love coming together with family and friends over good food and even better wine. Since this recipe compliments almost any fall dish, it's perfect for all of the variety you find at the Thanksgiving dinner table. Chase it with a buttery Chardonnay and then hopefully some pumpkin pie.

Butternut Squash Mashed Potatoes

  • 1 butternut squash
  • 1 russet potato
  • 1 tablespoon brown sugar

Garlic Mashed Potatoes

  • 1 pound of russet potatoes
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup whole milk
  • Salt and pepper to taste

Curried Mashed Potatoes

  • 1 pound of russet potatoes
  • 2 tablespoons butter
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons curry powder
  • 1/4 cup sour cream
  • 1/4 cup plain low-fat yogurt
  • Salt and pepper to taste

1. Peel the russet potatoes and store them in cold water. This prevents them from browning. If you happen to like that rustic look (I do!) then leaves some of the skin on.

2. Cut the potatoes into equal-sized pieces and place in a large pot with just enough water to cover the potatoes. Salt the water and bring it to a boil.

3. Simmer the potatoes for about 20 minutes or until a fork inserted into the potato meets no resistance. If the potato holds to the fork, they need to cook longer.

4. Drain them immediately when done, reserving the water for soup stalk. You can also use it as a vegan option for mashing the potatoes.

5. You can find instructions for roasting a butternut squash here.

6. Add the cooked butternut squash, one cooked russet potato and a tablespoon of brown sugar to a large mixing bowl.

7. Mash until desired consistency.

© Jerry James Stone via Flickr
© Jerry James Stone via Flickr

8. Mince the garlic and cook it in a skillet along with two tablespoons of butter over a medium-low heat until it becomes aromatic, about 10 minutes.

9. Add half of the cooked russet potatoes to a large mixing bowl along with the remaining tablespoon of butter, the garlic mixture and one-half cup of whole milk.

10. Mash and salt and pepper to taste.

© Jerry James Stone via Flickr
© Jerry James Stone via Flickr
© Jerry James Stone via Flickr

11. Add the butter, garlic and onion to a large skillet and cook over a medium-high heat until the onion becomes translucent.

12. Add one tablespoon of water and the curry powder, and cook for about three minutes.

© Jerry James Stone via Flickr

13. All the remaining potatoes, the curry mixture and the remaining ingredients to a large mixing bowl and mash the mixture.

As a side note, every time I type the word "mash" I get the song Monster Mash stuck in my head. That in turn makes me think of Michael Jackson's Thriller and well...it just all goes down hill from there. Three Michael Jackson videos later, let's get back to the recipe.

© Jerry James Stone via Flickr

14. Using a large glass baking dish, spread the mashed potatoes out into layers. I prefer to have the butternut squash toppings on top but go ahead and pick the one you like best. You have 6 different combinations to choose from.

© Jerry James Stone via Flickr

15. Enjoy!

© Jerry James Stone via Flickr

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Tags: Cooking | Green Wine Guide | Recipes | Vegetarian

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