From the November 2017 issue

Mashed Potatoes ‘Ice Cream’ Recipe

Mashed potatoes that look like ice cream? Sign us up! Get the scoop on making this recipe here.

All right. Who’s the goofy gobbler that disguised the mashed potatoes as ice cream? Your kooky Aunt Kim, that’s who. This Turkey Day, my adventurous-eating 2-year-old niece, Stella, is in for a treat – or the biggest culinary psych of her young life. Slightly older kiddos will get a kick out of helping you get the incognito “flavors” just right – beets for strawberry and, believe it or not, baking cocoa for chocolate (trust us, it tastes great!). Portion it out with a small ice-cream scoop – and, if desired, drizzle on some gravy “hot fudge” for the final flourish.

Ingredients

  • 3 lb. Yukon Gold potatoes
  • 2 Tbsp. butter
  • 1/2 cup buttermilk
  • 2 Tbsp. sour cream
  • Salt and/or white pepper (to taste)
  • Baking cocoa (for “chocolate”; about 1 tsp. per 1 cup mashed potatoes)
  • Canned sliced pickled beets (for “strawberry;” about 1/8 cup per 1 cup mashed potatoes)

Directions

  1. Peel potatoes and cut into 1- to 2-inch cubes.
  2. Bring a large pot of cold water to a boil (eyeball it – roughly enough to cover all the taters). Very carefully add potatoes to the boiling water.
  3. Turn heat down to medium and let boil about 30 minutes.
  4. Test potatoes with fork. If soft, drain in a colander and return to pot.
  5. Add butter and mash with masher.
  6. Add sour cream and mash with masher.
  7. Add salt and/or white pepper to taste.

To create flavors, first divide potatoes into three bowls. For “vanilla” – do nothing. C’mon now, kids. For “chocolate,” stir in about 1 tsp. Baking cocoa per cup potatoes. Mix well. For “strawberry,” toss beets (with juice) into a food processer to grind them up. Add about 1/8 cup per each cup potatoes. Mix well. Bust out the scooper and transform one “flavor” at a time into a pile of “ice cream” to dole out as sides.

Find more kid-friendly recipes for the holidays here.

Photo by Lauren Jeziorski

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