I haven’t always been a fan of mashed potatoes. In fact, they landed on my “Things Sanne Doesn’t Eat” list more than once earlier in life. But then I met Steve—and, more importantly in this context, Steve’s mind-blowing Holiday Mash.
Steve only makes the Holiday Mash twice a year, once for Thanksgiving and once for Christmas, because it’s packed with about a million calories. He doesn’t follow a recipe, either. He just adds whatever feels right, which has made it tricky to write down. But this Thanksgiving, I managed to capture the whole process on video and took notes on the approximate measurements of everything he added along the way. So here it is, the long awaited recipe for Steve’s Holiday Mash:)
Steve’s Holiday Mash isn’t just for the holidays. It’s the best mash I’ve ever tasted and I could eat it all year round. In addition to turkey, it goes really well with prime rib and steak.
Notes
In the video, we were in a hurry, so we didn’t toast the panko. I would actually recommend taking the extra couple of minutes to toast it, because it gives the topping a much nicer color and a more even crunch. I would also grate the parmesan finely, so the topping looks more even and gets a nicer color in the oven. The top photo is my version on Steve’s Holiday Mash with toasted panko and finely grated parmesan.
All measurements are approximate and it’s important that you taste the mash along the way to make sure you’re on the right track. However, wait to add more salt until after you’ve added Parmesan cheese as the parmesan cheese adds saltiness.
Bacon fat adds a nice hint of smokiness to the mash, but if you don’t have bacon fat, you can use butter instead.
Be careful when you sauté the garlic. It should be golden, not burned.
Holiday Recipes from Scandinavia and the US
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Recipe: Steve’s Holiday Mash
Recipe by Mitzie Mee – Sanne Steve’s Holiday Mash isn’t just for the holidays. It’s the best mash I’ve ever tasted and I could eat it all year round. In addition to turkey, it goes really well with prime rib and steak.
8-10
servings – 1 large bowlIngredients
5 lbs 5 Russet potatoes
2 2 garlic cloves, finely chopped
A bit of bacon fat for frying the garlic
1 ½ -2 sticks 1 ½ -2 butter
½ cup ½ grated Parmesan cheese
1 ½ -2 cups 1 ½ -2 heavy cream
- For the crust
½ cup ½ finely grated Parmesan cheese
½ cup ½ panko bread crumbs
Directions
- Peel and cut the potatoes into halves or quarters for even boiling.
- Place the potatoes in a large pot of salted water. Bring to a boil and cook for 20-25 minutes, or until the potatoes are fork-tender.
- While the potatoes are boiling, heat the bacon fat (or butter) in a small skillet over medium-low heat.
- Add the garlic and sauté gently until golden. Be careful not to burn the garlic. Add the butter to the skillet and let it melt over low heat. Set aside.
- Drain the potatoes. Now it’s time to start mashing. Use a potato masher and be careful not to overwork the mashed potatoes as this can result in a sticky, gluey texture rather than the light and fluffy texture that we’re after.
- Add the melted butter and sautéed garlic. We’re done with the potato masher and from now on we’re only using a spatula to fold in the rest of the ingredients.
- Add more butter if needed. Fold in the heavy cream and the grated Parmesan cheese.
- Now it’s time to taste the mash. Add more salt, butter, cream, or Parmesan if needed.
- Transfer the mashed potatoes to a casserole dish or a ceramic baking dish and smooth the top.
- For the crust
- Heat a small dry pan over medium heat. Add the panko and stir until it turns golden. It only takes a few minutes, so keep an eye on it. Transfer to a plate to cool.
- In a small bowl, mix parmesan cheese and panko bread crumbs. This is for the crust. Depending on how big a baking dish you’re using, you might need to make more of the Parmesan-panko topping. As long as you mix equal parts of grated parmesan and panko bread crumbs, you can make as much as you want.
- Evenly sprinkle the Parmesan-panko mixture over the top of the mash.
- Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the crust is golden brown and crisp.
- Serve hot, as a comforting and decadent side dish for any holiday meal.
