Three Ways to Reinvent Your Best Mashed Potatoes Recipe

Easy additions make this quintessential side dish sing with a wine pairing

Looking for a new twist on traditional mashed potatoes for your holiday dinner table? Reinvent your best mashed potato recipe with one of my three renditions. With the addition of only a few ingredients, each side dish is unexpected, easy and sure to impress your guests. These additional ingredients were selected specifically to enhance food and wine pairing. Wine suggestions are included with each recipe.

Mashed Potatoes with Mushrooms, Shallots and Herbs

Recipe: Mashed Potatoes with Mushrooms, Shallots and Herbs

The earthy notes of the mushrooms and herbs, coupled with the caramelized notes of the shallots, allow these mashed potatoes to stand up to an elegant Cabernet Sauvignon, such as Jordan or a Bordeaux. Serves 6.

INGREDIENTS

  • 4-6 servings mashed Russet potatoes
  • 3 each shallots peeled and caramelized in a cast-iron skillet or grilled to a char on each side
  • 3/4 cup sautéed wild mushrooms (chanterelles and maitake recommended)
  • 2 tsp tarragon chopped
  • 1 Tbsp Jordan Extra Virgin Olive Oil
  • tarragon sprigs for garnish
  • kosher salt to taste
  • fresh black pepper to taste

INSTRUCTIONS

  1. Follow your favorite mashed potato recipe to completion. (Our chef recommends heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases risk of over mashing.)
  2. After potatoes are mashed, fold in chopped shallots, mushrooms, tarragon and olive oil.
  3. Garnish with additional tarragon sprigs. Season to taste and serve.
Jordan Winery Mushroom Shallot Tarragon Mashed Potato Recipe-1654
Mashed Potatoes with Mushrooms, Shallots and Herbs

Meyer Lemon and Hazelnut Mashed Potatoes

Recipe: Meyer Lemon and Hazelnut Mashed Potatoes

The bright citrus flavors complement the crisp fruit in Jordan Chardonnay, while the toasted nuts highlight the wine’s subtle oak nuances. Serves 6.

INGREDIENTS

  • 4-6 servings mashed Russet potatoes
  • 5 each Meyer lemons zested
  • 1/4 cup hazelnuts toasted and cracked
  • 1 Tbsp hazelnut oil
  • 2 tsp marjoram chopped
  • hazelnuts microplaned for garnish
  • lemon zested for garnish
  • kosher salt to taste
  • black pepper to taste

INSTRUCTIONS

  1. Follow your favorite mashed potato recipe to completion. (Our chef recommends heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases risk of over mashing.)
  2. Fold in lemon zest, cracked hazelnuts, hazelnut oil and marjoram.
  3. Garnish with additional crushed nuts, lemon zest and herbs. Season to taste and serve.
Meyer Lemon and Hazelnut Mashed Potatoes

Butternut Squash Mashed Potatoes

Recipe: Butternut Squash Mashed Potatoes

The thick, creaminess of the squash complements the medium body of an oak-aged Chardonnay such as Jordan. Serves 6.

INGREDIENTS

  • 4-6 servings mashed Russet potatoes
  • 1 each butternut squash roasted; half purée, half diced
  • 1 Tbsp pumpkin seed oil
  • 1/4 cup brussels sprout leaves blanched for 1 minute
  • 2 Tbsp pumpkin seeds
  • 1 each acorn squash
  • kosher salt to taste
  • fresh black pepper to taste

INSTRUCTIONS

  1. Follow your favorite mashed potato recipe to completion. (Our chef recommends heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases risk of over mashing.)
  2. Slice acorn squash in half lengthwise, seed and then slice into 1/8-inch-thick segments. Season with salt and pepper and sauté in extra virgin olive oil approximately one minute per side. Reserve warm.
  3. Using a ratio of three parts mashed potato to one part purée, add puréed butternut squash and half of the butternut cubes into mashed potatoes, mixing with a spoon until evenly colored.
  4. Fold in pumpkin seed oil and Brussels sprout leaves, reserving a few leaves for garnish.
  5. Garnish with a handful of butternut cubes, acorn squash segments and pumpkin seeds. Season to taste and serve.
Butternut Squash Mashed Potatoes

You May Also Like

Growing up in Hawaii, Todd Knoll developed a strong connection to the land and the ocean at an early age. As executive chef at Jordan Winery, he grows hundreds of heirloom vegetables, fruits and herbs, cooks hors d’oeuvres and meals for guests, makes olive oil, and tends to the estate’s honeybees and chickens. A visual artist at heart, Chef Knoll spends his free time with his son and wife, Nitsa Knoll, exploring the diverse terrain of Sonoma County with camera and pencil in hand, capturing moments in nature to inspire his next recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode