When it comes to making something I’ve never made before, I’m pretty fearless. I figure the worst case scenario is it’s inedible, and I have to serve something else. However, this week I’ve been toying around with the idea of adding truffle salt to the mashed potatoes. I love using it on buttered popcorn, but I just couldn’t wrap my head around whether or not it would be tasty in my potatoes. Since mashed potatoes are pretty easy to whip up, I made a quick batch Friday night to see how they tasted.

Wonderful is what they were! I used my potato ricer to mash the potatoes I had boiled. To this I added butter and cream, then I began to season the potatoes. I started by adding a few pinches of truffle salt and a few pinches of white pepper. The truffle salt I use is very salty, so I didn’t want to overdo it. After a quick taste, I decided a few more pinches was needed, so I added a bit more, tasted, and served it with roasted chicken.

They’re definitely going onto my menu this year, which I finally shored up this past week.

Appetizers

• Tomato jam with goat cheese
• Roasted crudite with aioli
• Fennel, red onion & celery salad with salami

Main Course

• Salt-roasted turkey with lemon & oregano
• Turkey gravy with oregano
• Spinach & porcini dressing
• Carrots with tallegio cheese (from Vegetables from an Italian Garden)
• Broccoli fantazia (from Vegetables from an Italian Garden)
• Brussels sprouts with almonds (from Vegetables from an Italian Garden)
• Mashed potatoes with truffle salt
• Cranberry sauce two ways
• Rolls

Dessert

• Sweet Potato Pecan Pie (from Chef Paul Prudhomme’s Louisiana Kitchen)
• Chocolate Mousse (from French Women Don’t Get Fat)
• Chantilly Cream (from Chef Paul Prudhomme’s Louisiana Kitchen)

What are you serving for Thanksgiving this year?

Filed under:
Comfort food, Dinner, Gluten free, Side Dish, Thanksgiving, Vegetarian by Courtney