If there’s one side dish we can all agree deserves a spot on the Thanksgiving table it’s mashed potatoes, but how exactly those spuds are smashed will vary in every home across the country. Not all cooking methods are created equal, so we consulted our favorite celebrity chefs for tips on how to take this traditional holiday dish to the next level.
The Barefoot Contessa swears that Yukon Gold potatoes, with their slightly yellow color, are the best variety for mashed tots. She runs them through a food mill, then adds rich butter and sour cream for this good old-fashioned comfort food.
Alton and Ina must share recipes. This recipe is remarkably close to Ina’s, but it’s probably more of a professional consensus that this is, in fact, one of the best ways to make mashed potatoes. Alton also swears by running Yukon Gold potatoes through a food mill then adding butter, heavy cream, salt and pepper — neither are much for diet foods.
martha stewart (featuring snoop doGg)
Take that skiz’in off to prep the potato. Then take a whole stick of butter, cream cheese and heavy cream to make Martha’s mom’s rich Thanksgiving mashed potatoes. And if you’re taking your tips from Snoop, celebrate the holiday with a little sprinkle of cognac in your side dish.
The Queen of southern cooking chooses a time saving tip that also makes for more nutritious smashed spuds — she leaves the skins on. For potatoes like Paula’s, go with redskin or Idaho potatoes and add a bit of garlic powder. And she keeps them a little lumpy so they’re unmistakably homemade.
Giada de laurentiis
Cheese lovers can count on Giada’s Italian take on mashed potatoes. She uses mozzarella and Parmesan-Reggiani along with bread crumbs to get a rich, cheesy potato with a crunchy crumb topping.
Gordon Ramsay suggests using a ricer to make light and fluffy potatoes. Then adds heavy cream and bacon fat — in case you Thanksgiving feast hasn’t already left you feeling fat. Watch Ramsay whip up potatoes and stuffing all at once: