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Potato Dishes for Thanksgiving

December 30th, 2012 Seasonal

If you're hosting Thanksgiving dinner this year and want to spice up the menu a bit while still sticking to the classic main ingredients, you could always transform a couple of potatoes. Instead of mashing them up and throwing in a bit of butter and milk, try one of these recipes, from Saveur magazine and the Food Network.

Roasted saffron potatoes
Serves four people.
Ingredients:
1 large pinch of saffron threads
2 cups of chicken stock
16 small potatoes
3 tablespoons of softened butter
Freshly ground sea salt and pepper
Fresh chopped parsley.

Directions: Preheat the oven to 400 degrees. Throw the saffron in a small skillet over high heat for a minute, then sprinkle it into the chicken stock and simmer it over medium heat. Use the butter to rub the potatoes, then sprinkle on the salt and pepper. Lay out the potatoes in a baking pan and pour the chicken stock over them. Roast for about 30 to 45 minutes, then serve with fresh parsley.

Mashed sweet potatoes
Serves eight people.
Ingredients:
3 pounds of peeled sweet potatoes, cut into chunks
½ stick of butter
1 sliced banana
1 juiced and zested orange
1 cup of chicken stock
½ cup of brown sugar
½ teaspoon of nutmeg
Salt and pepper.

Directions: Boil the potatoes until they're tender, then keep them on hand for later. Mix together the butter and the banana and cook them on the stove over medium heat for 5 minutes. Add the orange juice and cook for one more minute. Next, add in the potatoes, chicken stock and brown sugar. Mash it all up, then season with the nutmeg, salt, pepper and orange zest. Stir one more time, then enjoy!