Brown Butter Mashed Potatoes

Our usual low-key Thanksgiving – no travel, no big gatherings, just Larry, Brian and me. I do as much prep the day before as possible, so it’s usually pretty relaxing. This year, I really didn’t make many changes. I’m happy with my turkey method and gravy. I’m always on a search for the ultimate dressing, but didn’t even attempt anything new this year – this one is decent.

My one big experiment was to cook the potatoes in the pressure cooker. I was a little nervous about it, but they turned out great. A little rustic because I hand-mashed them. Next time I’ll try putting them through the food mill or ricer. I used German butterball potatoes, peeled and quartered, and enough water to come about halfway up the pile of potatoes in the cooker. After bringing it to full pressure, they only took six minutes to cook. I loosely followed a recipe for brown butter mashed potatoes – creme fraiche, brown butter and whole milk. I love the nuttiness that the brown butter adds to the already rich potatoes.

I didn’t obsessively make pumpkin pies again this year – I meant to, but time just slipped away. I have a few more I’d like to take for a test drive, but until then, this one is okay (according to Larry).

Wine: Kosta Browne 2008 Rosella’s Pinot Noir (Santa Lucia Highlands, California). Wow, this is a huge Pinot. Love it – deep red, lush, elegant.

Marble Bundt Cake
Sticky Sticky Buns
%d bloggers like this: