Ina Garten just shared her Thanksgiving potato recipe (and her tip for making your holiday dinner on time)


Ina Garten on a designed background

Getty Images / Taylor Hill

If you’re looking for something to get you in the Thanksgiving spirit, look no further than Al Roker’s new podcast Cooking up a storm, where the fan-favorite meteorologist chats with celebrity chefs about every dish on a classic Thanksgiving menu. All the episodes came out yesterday, so you can get a taste of what the chefs from Sohla El-Waylly to Marcus Samuelsson are up to for Turkey Day.

Roker starts with a classic recipe from Ina Garten—The Queen of the Hamptons shared her recipe for Parmesan mashed potatoes, first appeared in The Barefoot Contessa cookbook (buy it: $ 23, Amazon) in 1999. The recipe begins by boiling three pounds of red potatoes with salt for about 25 minutes. There’s good news for those who dread pulling out the vegetable peeler: you mash these potatoes with the skin on, so the tender peels add a bit of extra texture to the final dish.

For smoothness, Garten adds butter, half and half cream and sour cream. (She crushes her potatoes in her stand mixer, but commentators on Food Network say you can mash the potatoes in the pot you boiled them in for easier cleaning.) Garten recommends heating half and half and the butter on the stovetop before adding the ingredients to your potatoes. earth, because cold cream can set your tender tubers together rather than becoming creamy and chewy. For an extra touch of flavor, Garten folds into Parmesan and black pepper, and in just 25 minutes the potatoes are ready to serve.

Garten also shared his tips for hosting a successful Thanksgiving meal, like checking your guests for food allergies or dietary restrictions and incorporating their needs into the entire meal. “I just think it’s important to make sure everyone is well taken care of without feeling isolated,” Garten told Roker. And she shared her method of making sure the Thanksgiving meal is hot and ready at the perfect time.

“I do this for dinner at four and I do this for dinner at 12,” Garten explained. “I’m doing a program. So when I make the menu, I literally write a program … I [write out] when I have to start doing something and when it has to go in the oven, when it has to come out. And then I know that it will all be done … when everyone arrives. “

She also said she swears to do a lot of practical cooking ahead of time, especially when it comes to the side dishes. Garten recommends placing side dishes in the oven or on the stovetop as soon as the turkey comes out of the oven, as the bird needs time to rest once roasted. (If you decide to try Garten’s mashed potatoes ahead of time, she suggests reheating them in a baking dish with a little extra Parmesan on top, or adding a little more milk. or hot cream in a glass, heatproof bowl over a pot of boiling water.)

If you want to fully enjoy Ina this holiday season, try pairing these mashed potatoes with her. Tuscan turkey roulade and serve her French Apple Tart for dessert. And for more details on how Ina makes Thanksgiving – including when she made a second Thanksgiving dinner for her guests to have leftovers to take home –try the Roker podcast.

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