Here are two of my favorite dishes that always appear on my Thanksgiving table. They may become your family traditions after you taste them.
Rustic Mashed Potatoes with Mascarpone and Chives
Diane Rossen Worthington, Tribune Content Agency
Serves 6
One of my all-time favorite mashed potato recipes combines unpeeled Yukon Gold potatoes with mascarpone for an incredibly creamy-style mash, yet rustic with peels left on and a few little lumps here and there.
The Yukons offer not only a creamy texture but a richness hard to match in other potato varieties. They have a thin skin, so there’s no need to peel them. The mascarpone cheese adds a silky creamy flavor.
If you can’t find Yukons, try red or white boiling potatoes. If you use the russet, you will have a drier, fluffier result. This can be prepared up to 6 hours ahead, covered and kept at room temperature. Reheat gently in the top of a double boiler, stirring occasionally, over medium heat. Add extra …