Mashed potatoes need to be an accepted part of the condiment canon
In an effort to discover the ultimate mashed-potato recipe for Thanksgiving, I’ve been whipping up batches the past few weeks. Right now, the leading contender is Ina Garten’s parmesan smashed potatoes (a lot of butter, parmesan and sour cream), but there’s no shortage of potential contenders for the spoon. An unexpected (but completely foreseeable consequence) is that I have a glut of mashed potatoes that rival the height of the harvest for home tomato and zucchini growers. The difference is that it’s a lot easier to give your co-workers a tomato than a bowl of your mashed potatoes.
