Food Network's Jeff Mauro shares 3 easy mashed potato recipes originally appeared on goodmorningamerica.com
The countdown to turkey day is on and it's time to think about the delicious dishes you want to have on your Thanksgiving table.
Co-host of Food Network's "The Kitchen," Jeff Mauro, dropped by "Good Morning America" to kick off our "Countdown to Thanksgiving" with three different recipes for a holiday season staple: mashed potatoes.
Whether you prefer savory or sweet sides with your Thanksgiving dinner, Mauro has a recipe to fit every potato lovers' palate.
Try out his recipes below and share your favorite on social media with "GMA" to show us how it turned out.
Momma Mauro's Famous Mashed Potatoes
- 5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon Kosher salt
- 1.5 sticks of butter, 1 softened and 1/2 melted, plus more for greasing
- 6 ounces cream cheese
- 1 cup half-and-half, warmed
- 2 cloves of garlic, zested
- 1/2 tablespoon cracked black pepper
- 1/4 cup fresh minced chives
- 2 tablespoons fresh parsley, minced
Add the potatoes, one tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and set aside to dry.
Whip together the cream cheese and one stick softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about two minutes.
Add the still warm potatoes alternating with the half-and-half. Whip until blended. Add in garlic, pepper and season with salt to taste.
Pour the potato mixture into greased, 9 x 14 glass baking dish. Refrigerate for up to two days.
When ready to bake and serve top with half a stick of melted butter and bake at 350 degrees until bubbly and slightly golden, about 45 minutes.
Garnished with minced chives.
Keep warm in 200 degree oven or tent with foil for up to 1-2 hours until ready to serve.
Recipe reprinted courtesy of "The Kitchen."
Pecan Brown Sugar Butter Sweet Potato
- 3 medium sweet potatoes, peeled, quartered and cut into about 1/4-inch “wedges”
- 1 stick butter, room temp
- 1/4 cup heavy cream
- 2 large eggs, whisked
- 1 teaspoon vanilla extract
- 3 tablespoons of maple syrup
- Crumble Topping
- 1 cup pecans, chopped
- 1/4 cup flour
- 1/4 cup prepared oats
- 6 tablespoons cold butter
- 1 teaspoon salt
- 2 tablespoons of brown sugar
Heat cream and butter in a medium sauce pan until melted. Add sweet potatoes and gently simmer, covered, stirring frequently, for about 30 minutes or until potatoes are super tender.
Once tender, add maple syrup and mash with potato masher or hand mixer until smooth and uniform.
Season to taste with plenty of salt and pepper.
Place into shallow 9x13 baking dish sprayed with non-stick spray.
Add all topping ingredients into a food processor and pulse 10 - 15 times until butter is pea-sized.
Top over mashed potatoes and bake at 350 degrees until bubbly and golden, about 30 - 35 minutes.
Recipe reprinted courtesy of Jeff Mauro.
Creamy Slow Cooker Mashed Root Vegetables with Crunchy Top
- 1/2 pound carrots, peeled and cut into 1 inch pieces
- 1/2 pound parsnips, peeled and 1/4 inch sliced
- 1 pound celery root, peeled and 1/4 inch sliced
- 3 pounds Yukon gold potatoes, peeled 1/4 inch slice
- 4 cloves of garlic, grated on a rasp
- 2 tablespoons butter
- 2 cups boiling water (from tea kettle is easiest!)
- 1/2 - 1 cup of heavy cream
- 4 tablespoons butter
- 1 cup pulverized butter crackers
- 2 tablespoons minced fresh chives
Place root vegetables, potatoes, salt, butter and garlic in slow cooker. Cover and Low for 6-8 hours and High for 4-6 hours until veggies are super tender.
Once everything is mash-able, mash with potato masher directly in slow cooker until smooth. Stir in heavy cream a bit at a time until desired consistency. Add in butter and mix.
Season with salt and pepper to taste.
Top with butter crackers and chives and serve.
Recipe reprinted courtesy of Jeff Mauro.,