Like most people, I was under the false impression that potatoes got their start in Europe. That is not the case! Potatoes are actually native to the Americas and were introduced to Europe in the mid-1500s by returning Spanish explorers. Potatoes were easy & cheap to grow, and nutritious, making them a staple foodstuff of many peasants and farmers.
The origin of mashing potatoes isn’t as precisely known. It is thought that in the Americas, the Incans preferred their potatoes mashed. But modern mashed potatoes, incorporating dairy products into the mix, are disputed to either be an English or French invention. Either way, mashed potatoes weren’t part of the first Thanksgiving. They did not become part of the feast until sometime after President Abraham Lincoln made Thanksgiving an official holiday. Their inclusion to the menu was mainly the doing of Sarah Josepha Hale, a writer and editor who expressed the moral benefit of Thanksgiving to families and communities. Her writings included recipes and descriptions of the ideal meal for the holiday that included mashed potatoes. I am thankful to also share mashed potatoes recipes with others!
Blue Cheese & Garlic Mashed Potatoes
Blue Cheese & Garlic Potatoes (adapted from bhg.com) Time Required: 35 minutes, Makes: about 6 cups, 12 (1/2 cup) Servings
Ingredients:
- 3 pounds russet or Yukon gold potatoes, peeled and cubed
- 1 1/2 teaspoons salt, divided
- 1/4 cup olive oil
- 2 garlic cloves, crushed or minced
- 6 ounces crumbled blue cheese
- crushed red pepper flakes
- parsley for garnish, if desired
Directions:
In a large saucepan over high heat, combine the potatoes with enough water to cover them, and 3/4 teaspoon of the salt. Bring the potatoes to boiling. Reduce the heat and simmer, covered, until the potatoes are tender, about 25 minutes. Reserving 1/2 cup of the cooking water, drain the potatoes and return them to the pot. Set the pot of potatoes aside.
Cook the potatoes.
Meanwhile, in a small skillet, heat the olive oil with the garlic and cook for 1 minute, until the garlic starts to brown.
Saute the crushed garlic.
Add the garlic and oil to the pot of potatoes, along with the reserved cooking water, the crumbled blue cheese, 3/4 teaspoon of salt, and crushed red pepper flakes to taste.
Add the cooking water, oil & garlic, red pepper flakes, & blue cheese to the potatoes.
Mash it all together until the potatoes are smooth.
Mash the potatoes well.
Transfer the potatoes to a serving dish.
Transfer the potatoes to a serving dish.
Garnish with some parsley, if desired. Serve immediately.
Garnish with parsley and serve.
My ideal Thanksgiving always includes mashed potatoes! ~Linda
Blue Cheese & Garlic Potatoes (adapted from bhg.com) Time Required: 35 minutes, Makes: about 6 cups, 12 (1/2 cup) Servings
Ingredients:
- 3 pounds russet or Yukon gold potatoes, peeled and cubed
- 1 1/2 teaspoons salt, divided
- 1/4 cup olive oil
- 2 garlic cloves, crushed or minced
- 6 ounces crumbled blue cheese
- crushed red pepper flakes
Directions:
In a large saucepan over high heat, combine the potatoes with enough water to cover them, and 3/4 teaspoon of the salt. Bring the potatoes to boiling. Reduce the heat and simmer, covered, until the potatoes are tender, about 25 minutes. Reserving 1/2 cup of the cooking water, drain the potatoes and return them to the pot. Set the pot of potatoes aside.
Meanwhile, in a small skillet, heat the olive oil with the garlic and cook for 1 minute, until the garlic starts to brown.
Add the garlic and oil to the pot of potatoes, along with the reserved cooking water, the crumbled blue cheese, 3/4 teaspoon of salt, and crushed red pepper flakes to taste. Mash it all together until the potatoes are smooth. Transfer the potatoes to a serving dish. Garnish with some parsley, if desired. Serve immediately.