If I hosted Thanksgiving dinner and left potatoes off the menu, my family would disown me without any qualms. Just: bye. It’s one of those days when one potato isn’t nearly enough. Maybe I could get away with an enormous bowl of creamy mashed potatoes and a deep dish of sweet potato casserole. But this year, as I host the day of gratitude at my apartment with friends, I plan to keep really honor the tradition of multiple potatoes, thanks to inspiration from Epi Senior Food Editor, Anna Stockwell.
Anna’s potato move—a giant platter of Torn Potatoes of Many Colors with Zesty Butter—is a celebration of many colors. While you could make it with a single type of tuber, it’s the assortment (orange! yellow! purple!) that makes it a stunner.
Yukon Golds are rich and creamy; sweet potatoes add a touch of natural sugar. You could top them all with basic melted butter and call it a day. Instead, Anna brightens things up with a fresh, zesty butter that’s fully loaded with cilantro, lime, and serrano chiles. The key, though, is in the details of the method: she has us tear the potatoes into smaller pieces rather than cutting them. Using two forks, it’s quick and easy, and it gives each spud the perfect surface for soaking up every bit of the green compound butter.
“Tearing creates a jagged, lumpy surface that the herb butter can hold onto—cutting would give you a straight surface. The butter would slide right off,” Anna explains.
Anna breaks the prepared herb butter into crumbles and scatters them over the hot potatoes rather than tossing them or brushing them with a looser sauce of melted butter. It’s all about impact: Once the buttery fragments are in place on the hot potatoes, it’s all covered with foil, so the herby butter melts into pools of concentrated flavor that get caught in the craggy edges. Less-dressed moments contrast bites that pop with fresh herbs and chile heat. Lime juice and ruby-toned pomegranate arils help highlight the fresh cilantro; each mouthful is bright and tart, creamy and rich, spicy and herby all at once. It’s just the dish to inspire a new potato tradition.Anna Stockwell
Originally Appeared on Epicurious