Cranberry Mashed Potatoes

 

Put a delicious and unique spin on your mashed potato this holiday season with Cranberry Mashed Potatoes. Festive and creamy with a slight hint of tartness and sweetness. Give it a try!

 

      

I am excited! Godt.no, Norway’s biggest food website, featured my Bread Bowl Hamburger Stew in its article on bread bowl recipes this past week. It was a nice surprise when they contacted me to ask for permission to publish the photo. I won’t lie, it totally made my week when I saw my work on their site! Please feel free to check it out here, but be prepared to use a translator tool to read it as everything is entirely in Norwegian.

Now onto the recipe.

First, I am curious to know which camp are you in. Do you think this mashed potato recipe is crazy or do you think this is rather brilliant? Please say the option B!! All I know is it tastes really good and it is a perfect complementary side dish for the Thanksgiving feast. It combines two of the dinner’s must-haves, mashed potatoes and cranberry sauce, into one dish. The cranberries impart a slight sweetness, hint of tartness, and a nice soft crunch to the potatoes. It’s such a refreshing take on the dish. And look…so pretty!!!  How could you not want to try it?

If you need cranberries with your turkey, then you are going to need this mashed potato. Imagine the flavor blast when you have a mouthful of it along with some turkey. You see what I’m talking about? Don’t deprive yourself, your family, or your cranberry loving guests of this experience—make some this year for the feast. Who knows? It may very well become a new Thanksgiving tradition for you. And look…so pretty!!

 

 

 

CRANBERRY MASHED POTATOES

---

---

INGREDIENTS:

 

5 lbs. Yukon Gold potatoes

1 1/2 heaping cups dried cranberries

1 1/2 cup milk or half & half

10 tbsp. unsalted butter, cut into chunks

2 1/2 tsp. salt

3/4 tsp. black pepper

1 tbsp. chopped parsley for garnish (optional)

INSTRUCTIONS:

Peel and dice potatoes. Place in a large saucepan and cover potatoes with water. Cover pan loosely and bring water boil over high heat. Reduce heat to medium and boil for about 15 minutes or until potatoes are fork tender.

While potatoes boil, bring 3 cups of water to a boil in a medium pan. Add cranberries, reduce heat and simmer for about 2 minutes. Remove cranberries using a slotted spoon. Place on paper towels and pat dry. Set aside.

Drain potatoes when tender. Place back in pan. Add butter, milk, salt and pepper. Mash until smooth and creamy using a potato masher or an electric mixer. If too thick, add a little more milk. Adjust salt and pepper to taste. Gently fold in 3/4 of the cranberries. Just before serving, sprinkle the remaining cranberries over potatoes and garnish with parsley (optional). Makes 10 servings.