Holidays, Your Way | Potatoes

Move over, sides! Potatoes are here to claim their spot at the top of the holiday favorites list. We love potatoes for their versatility; whether they’re mashed, smashed, boiled, baked, or fried, we usually want a second helping. Chances are, our holiday potato recipes will have everyone asking you to pass the potatoes more than once.

Mashed Potatoes

Prep

10 min

Stove

Boil

Cook

20 min

Print

Serves 4

INGREDIENTS

2 lbs Yukon Gold potatoes
1 cup whole milk
2 tbsp unsalted butter
Salt and pepper to taste

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DIRECTIONS

Peel and quarter the potatoes.

Bring a large pot of salted water to a high boil.

Add potatoes to boiling water and cook for about 15 minutes, until tender, pokable with a fork.

Drain the potatoes completely and return to the pot.

Heat the milk and butter in a small saucepan until butter is melted.

Add the butter and milk mixture to the pot of potatoes, and mash to desired consistency.

Add salt and pepper to taste, and enjoy!

You can’t really go wrong with mashed potatoes, but you can always kick them up a notch. Your taste buds will thank you when you spice up your classic taters with roasted garlic. They’re still the creamy crowd fave, with a punched up flavor profile for the most festive occasions.

Garlic Mashed Potatoes

Prep

15 min

Oven

400°F

Cook

45 min

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Serves 4

INGREDIENTS

1 head garlic, whole and unpeeled
2 lbs Yukon Gold potatoes
1 cup whole milk
2 tbsp unsalted butter
Salt and pepper to taste

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DIRECTIONS

Preheat your oven to 400°F.

Peel off the outer layer of skin on the garlic head, and slice off the top 1/2 inch.

Place the garlic head on a piece of aluminum foil and drizzle with olive oil and a pinch of salt.

Wrap the foil lightly around the garlic head, and place in the oven for 30 minutes, or until the cloves feel soft. Remove from the oven and let cool.

While your garlic cooks, peel and quarter the potatoes.

Bring a large pot of salted water to a high boil.

Add potatoes to boiling water and cook for about 15 minutes, until tender, pokable with a fork.

Drain the potatoes completely and return to the pot.

Heat the milk and butter in a small saucepan until the butter is melted.

Now squeeze the cloves out of your garlic head into the potatoes and mash.

Add the butter and milk mixture to the pot of potatoes, and continue mashing to desired consistency.

Add salt and pepper to taste, and enjoy!

Scalloped potatoes are one of those dishes we don’t make often enough. Sure, its layers of creamy indulgence lend perfectly to holiday feasts, but holiday or not, we’re all for this elevated style of potato paradise. This year, perhaps, forget the mashing, and try this fancy holiday recipe.

Jalapeño Cheddar Scalloped Potatoes

Prep

15 min

Oven

350°F

Cook

60 min

Print

Serves 4

INGREDIENTS

2 lbs potatoes, thinly sliced
1 medium jalapeño, ribs and seeds removed and diced
2 tbsp unsalted butter
1 cup whole milk
2 cups pepper jack cheese, shredded
1 cup cheddar cheese, shredded and divided in 2, ½ cups
4 oz cream cheese
1 tsp salt
1/2 tsp pepper
2 tbsp all purpose flour

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DIRECTIONS

Heat your oven to 350°F and grease a 9×13-inch baking dish.

Peel and thinly slice the potatoes and pat dry.

In a small saucepan, melt the butter. Add the flour and whisk for 4-5 minutes. Add your milk and pepper jack, cream cheese and one portion of the cheddar cheese. Whisk together and heat over medium-high heat until the mixture is smooth.

In your baking dish, layer potatoes, sprinkle your diced jalapeño, then cheese mixture, and repeat. Top with the 2nd portion of cheddar cheese.

Cover and bake for 30 minutes. Then, uncover and bake for 20-24 more minutes.

Let cool for 5-10 minutes before digging in!

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your holiday creations.