Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
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 is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
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.
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
Lots of butter and warm cream make these mashed potatoes irresistible.