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.
- 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)
- Peel potatoes and cut into 1- to 2-inch cubes.
- 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.
- Turn heat down to medium and let boil about 30 minutes.
- Test potatoes with fork. If soft, drain in a colander and return to pot.
- Add butter and mash with masher.
- Add sour cream and mash with masher.
- 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.
Photo by Lauren Jeziorski