Mashed Potatoes 3 Ways

Compliments of Casey Colaneri
Photo By: Kat Teutsch; prop styling: Elizabeth MacLennan, food styling: Jamie Kimm

Happy Thanksgiving Friends,

HGTV's John Colaneri, host of Kitchen Cousins, shares a family Thanksgiving favorite: a trio of creamy mashed potato recipes from his brother, Casey Colaneri.

Garlic Mashed Potatoes

Ingredients:
4 pounds baby red potatoes cut in half, skin left on
2 tablespoons sea salt
1 cup half and half
1 cup heavy cream
5 cloves garlic smashed
6 tablespoons unsalted butter

Directions:
Place potatoes in a large saucepan, add the salt, and cover with water. Bring to a boil over medium heat; cook until potatoes fall apart when poked with a knife (approximately 25-30 minutes).

In a medium saucepan over medium heat, simmer milk, cream and butter for 10 minutes. Remove from heat and set aside.

Strain the potatoes from the water and mash. Add the garlic-cream mixture. Stir using a rubber scrapper to combine. Season with salt and fresh cracked black pepper to taste.

Gorgonzola Whipped Potatoes

Ingredients:
4 pounds russet potatoes, peeled and cubed
2 tablespoons sea salt
2 cup half and half
1 cup crumbled Gorgonzola cheese
1/8 cup Parmesan cheese for garnish
2 tablespoons Italian parsley, chopped
4 tablespoons unsalted butter

Directions:
Place potatoes in a large saucepan, add the salt, and cover with water. Bring to a boil over medium heat; cook until potatoes fall apart when poked with a knife (approximately 25 minutes).

In a medium saucepan over medium heat, simmer half and half and butter for 5 minutes. Remove from heat and set aside.

Strain the potatoes from the water and use a masher to break them up. Next, add potatoes to a mixer with the whipping attachment or use a hand whisk; slowly add in the half and half mixture and whip until smooth and creamy. To finish, in fold in Gorgonzola, Parmesan cheeses and parsley. Season with salt and fresh cracked black pepper to taste.

Classic Whipped Potatoes

Ingredients:
4 pound yellow potatoes, peeled and cubed
2 tablespoons sea salt
2 cup half and half
1/2 cup heavy cream
1/4 teaspoon granulated garlic
8 tablespoons unsalted butter

Directions:
Place potatoes in a large saucepan, add the salt, and cover with water. Bring to a boil over medium heat; cook until potatoes fall apart when poked with a knife (approximately 20 minutes).

In a medium saucepan over medium heat, simmer half-and-half, cream, garlic and butter for 5 minutes. Remove from heat.

Strain the potatoes from the water, then mash. Add potatoes to a mixer with the whipping attachment slowly add in the half and half mixture and whip till smooth and creamy. Season with salt and fresh cracked black pepper to taste.

Yields 10 servings

Bon Appétit...

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Live well,
Yvonne