I know we’re still 24 days away from Thanksgiving, but if you’re like me, menu planning is well-underway.
Last year at Thanksgiving something remarkable happened. My Mom was in the midst of preparing her signature blue cheese smashed potatoes. Michael was assisting. (I should mention that Michael is a highly respected mashed potato connoisseur.) I was nearby making my dessert when I looked over to find my mother and my husband in quiet collusion. What happened next shocked me. The two conspirators impulsively poured some maple syrup into the bowl of mashed potatoes. I was alarmed – this was not an inconsequential move. Had they risked over-mapling our national day of thanks? After all, we already had Grilled Brie with Maple Syrup and Maple Cheesecake with Glazed Pears. We should have considered how this decision would impact the meal in it’s entirety, carefully weighed our options, at the very least, measured the syrup – you can’t just maple at whim!
Well, as it turns out, there is no such thing as too much maple – these potatoes were incredible – rich, delicious, decadent and not at all too sweet – the maple is very subtle. Consider this a more savory variation of Mashed Sweet Potatoes. These are worthy of a spot at your Thanksgiving table. These are also a terrific side for grilled steaks.
You can make these potatoes the night before you need them and reheat prior to serving. The flavors fuse and the maple mellows a bit. If you need to thin them out just add a splash of milk or chicken broth. We like the texture of potato skins, but of course, feel free to peel yours. You can also add other mix-ins like sour cream, roasted garlic or Parmesan cheese.
Blue Cheese Maple Smashed Potatoes
3 pounds russet potatoes, washed and unpeeled, cut into 1-inch cubes
4 tbsp butter
1/4 cup (or more) whole milk
1/4 cup heavy cream
1/4 chicken broth
1/3 cup crumbled soft blue cheese
1 tbsp pure maple syrup
1 tbsp chopped fresh chives
Kosher salt and cracked black pepper, to taste
Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until fork tender. Drain well. Add potatoes back to the pot.
Add butter, 1/4 cup milk, cream and chicken broth and mash. Add blue cheese and maple syrup and mash until smooth, adding more milk for desired consistency. Season to taste with salt and pepper. Stir in chopped chives.
Transfer mashed potatoes to bowl. Garnish with additional chives.