Not Whipped

Every year I always make whipped sweet potatoes.  Last year I tried to spice it up a bit by making whipped orange sweet potatoes which were actually really good.  But this year I am not making them whipped.  My white potatoes are going to be whipped so I thought it would be nice to have them be a different texture and I am just going to roast them in cubes! Ingredients:

4 sweet potatoes, peeled and cut into 1-inch cubes

1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked

1/4 cup honey

2 teaspoons ground cinnamon

Salt and freshly ground black pepper


Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take the sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Mascarpone to the Rescue

Now it’s time to talk about the potatoes!  Mashed potatoes are such a huge part of comfort and I think comfort is what make Thanksgiving so special… or maybe it just the full feeling from the potatoes that makes us so happy…I’ll leave that up to you to decide.  This recipe really jumped out at me because of the mascarpone cheese that you add.  I’ve always heard about adding sour cream and other stuff like that to make them moist but this is the first time I’ve heard about trying this.  So I’m giving it a go!


3 pounds Idaho potatoes, peeled and cut into large cubes

kosher salt

1 1/2 cups whole milk

6 cloves roasted garlic cloves, pureed

1/2 stick unsalted butter

8 ounces mascarpone cheese

Freshly ground black pepper


Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a foodmill (If you have one if not, mix on low speed with a mixer) set over a large bowl.   While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan then bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper.