Celery root adds a deep, earthy backbone to this potato recipe.
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
This dish, named after a now deceased member of the Sabbathday Lake community of Shakers in New Gloucester, Maine, may also be made with leftover boiled potatoes.
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
Crème fraîche gives a slight tang to this classic dish.
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