URGENT UPDATE: Thanksgiving is just around the corner, and culinary expert Audrey Wilson has unveiled essential tips and recipes for the perfect mashed potatoes and turkey gravy that could elevate your holiday feast. With only days left, these crucial insights are designed to help you impress your guests and make mealtime stress-free.
NEW RECIPE: Wilson emphasizes the importance of cooking mashed potatoes correctly to retain flavor and creaminess. The secret? Using only 1.5 cups of water for 3 pounds of russet potatoes to avoid drowning them during cooking. This method ensures the starches that contribute to the dish’s creamy texture remain intact.
When preparing your potatoes, Wilson recommends using a large 7- to 8-quart Dutch oven for optimal evaporation. Look for firm russet potatoes, free from eyes or dark spots, and store them in a cool, dark place to prevent spoilage. For an extra flavor kick, consider using white pepper instead of black to maintain the potatoes’ pristine color while adding a subtle herbaceous note.
RECIPE HIGHLIGHT: Here’s Wilson’s Butter-Braised Mashed Potatoes recipe that serves 6 to 8 people:
1. Rinse 3 pounds of peeled, 1-inch chunks of russet potatoes in a colander.
2. Transfer to the Dutch oven, add 1.5 cups of water, and sprinkle with 1.5 teaspoons of salt.
3. Add 2 sticks of salted butter cut into chunks.
4. Bring to a boil, cover, and simmer for 25-30 minutes until the potatoes are tender.
5. Uncover and cook for an additional 3-5 minutes until starchy liquid is minimal.
6. Mash until smooth, and if serving immediately, incorporate 1/2 cup of boiling water.
For those planning ahead, mashed potatoes can be refrigerated for up to 2 days and reheated with 3/4 cup of water until warm and fluffy.
Another vital component of a successful Thanksgiving dinner is the gravy. Wilson advises preparing turkey stock in advance by roasting turkey bones with vegetables and simmering for hours to extract deep flavors. This step can significantly reduce stress on the big day.
GRAVY RECIPE:
1. Combine 1/2 cup of turkey drippings (or vegetable oil) with 1 cup of all-purpose flour, 2-3 teaspoons of salt, and 1 teaspoon of ground pepper in a saucepan.
2. Gradually whisk in 8 cups of hot turkey stock and bring to a boil, whisking to avoid lumps.
3. Season with 2-3 tablespoons of Better Than Bouillon Chicken Base.
For a gluten-free option, create a slurry of 1/2 cup of cornstarch and 1 cup of water to thicken the stock instead of using flour.
With these insider tips and recipes from Milk Street, you can ensure a delicious and memorable Thanksgiving meal. Don’t miss your chance to shine in the kitchen this holiday season!
For more culinary insights, connect with Audrey Wilson at [email protected].
