Thanksgiving is a beautiful time to spend with family and friends, and is one of our favorite holidays. When it comes to the table, the turkey is an undoubted star, but sometimes, the side dishes steal the show. This year, venture beyond the ordinary with Zindrew's Garlic Chili Mashed Potatoes. Enhanced with aromatic infused cream and the unparalleled zest of Zindrew garlic chili oil, this side dish will redefine your festive feast.
Decoding the Magic of Infusion:
Flavor infusion is not just about adding ingredients; it's about transforming the soul of a dish. Our infused cream, combined with the rich Zindrew oil, promises a culinary journey from the comfort of your dining table.
The Magic of Zindrew in Mashed Potatoes:
Zindrew isn’t just an oil; it's a symphony of flavors. When introduced to the velvety texture of mashed potatoes, it doesn’t just blend in—it transforms. The rich garlic notes bring a depth, a comforting warmth that marries well with the earthy potatoes. The chili, on the other hand, cuts through the creaminess with a subtle kick, invigorating the palate. It adds layers, turning a beloved classic into an intriguing gourmet experience.
For the Infused Cream:
- 1 ½ cups heavy cream (or substitute with whipping cream)
- 1 teaspoon nutmeg
- 2 bay leaves
- 12 garlic cloves, crushed
- Salt and black pepper to taste
For the Potatoes:
- 3 large or 6 small potatoes (preferably Yukon or Kennebec), peeled and diced
- 1 tablespoon salt, plus more to taste
- ¼ cup unsalted butter, cubed and chilled
- 2 tablespoons Zindrew garlic chili oil (We use X-Batch for some perfect heat)
For the Garnish:
- ½ bunch chives, thinly sliced
Crafting the Infused Cream: Begin by combining heavy cream, nutmeg, bay leaves, and crushed garlic in a saucepan. Season with salt and black pepper. Simmer the mixture over low heat, letting the flavors meld, but ensure the cream doesn’t boil. Once infused, strain the mixture and set aside.
Potatoes - The Star: In a pot of salted water, boil your diced potatoes until they are soft and mash-ready. Waxy potatoes like Yukon or Kennebec are recommended for their creamy texture.
Mashing to Perfection: Drain the potatoes and return them to the pot. We used a potato ricer for this step, but if you don't have one, don't worry, mash as normal. Gradually add cubes of chilled butter, mashing consistently. As you reach a smooth consistency, begin adding the infused cream. The butter and infused cream together ensure a rich, velvety texture.
The Zindrew Touch: Just when you think it's perfect, add the Zindrew garlic chili oil. This elevates the dish, offering a balance of creamy goodness with a hint of fiery zest.
Garnishing Glory: Top your mash with thinly sliced scallions and chives. This not only adds layers of flavor but also presents a visual treat.
This potato mash pairs beautifully with traditional Thanksgiving roasts, especially turkey. Its creamy nature complemented by the robust Zindrew flavor makes it versatile for pairing with other proteins too.
- For an adventurous twist, consider infusing the cream with other herbs like basil or rosemary to complement various dishes.
Thanksgiving is a celebration of flavors, memories, and togetherness. Our creamy potato mash with Zindrew garlic chili oil promises to add a dash of gourmet sophistication to your table. So, this year, as you gather around with loved ones, let this dish be a testament to traditions, with a hint of the extraordinary.
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