Long before the word “vegetarian” had even entered my vocabulary or tofu occupied a place on my plate, Thanksgiving turkey nonetheless failed to excite any hunger in my young belly. I had yet to cultivate a true appreciation of any greener fare, and yet the side dishes were what always held the key to holiday dinner bliss. Anything starchy, buttery, and sweet was piled on with aplomb, moderation be damned. No matter how they were prepared, potatoes especially were key to a successful meal, often turning up in multiple forms to satisfy all family members. Mashed, roasted, scalloped, or fried, they all had equal billing on the menu, devoured far more enthusiastically than the obligatory bird.
Ironically, this habit has made the main dish beside the point, the backup singer rather than the star of the show. I’d gladly make space for another side dish or two than an extra serving of seitan roulade, no matter how delicious or painstakingly stuffed.
That’s why I have no compunctions about suggesting yet another starchy side, even in this eleventh hour of Thanksgiving prep. Inspired by my grandpa’s classic potato puffs, my rendition lightens the potato load with golden butternut puree. Pumpkin could effortlessly slip into that same role as well, if canned butternut is hard to come by. Crisp on the outside and creamy on the inside, these tiny mountains of mashed potatoes finally introduce the textural interest that plain old smashed spuds lack. Mercifully, their compact design allows for advance prep as well; bake them through as instructed, chill until dinner time, and them pop them back into a 400 degree oven for 5 – 10 minutes, just to heat them through.
- 1 Pound Yukon Gold Potatoes, Peeled and Diced
- 1 15-Ounce Can Butternut Squash Puree
- 3 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
- 1 Teaspoon Seasoned Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Poultry Seasoning
- 1/4 Teaspoon Ground Black Pepper
- 2 Tablespoons Cornstarch
- 1 Tablespoon Whole Flax Seeds, Ground
- Place your peeled and cut potatoes in a medium-sized pot of cool water. Set over moderate heat and bring up to a boil, reducing the heat to a lively simmer and cooking them until fork-tender. Drain thoroughly.
- Mash the potatoes as smoothly as possible before adding in all of the remaining ingredients, mashing and stirring to combine and beating out any lumps. Transfer the mashed mixture to a piping bag fitted with a large star tip and pipe the potatoes into small rosettes on two baking sheets lined with parchment paper or silpats. Aim for them to measure approximately 1 1/2 – 2 inches across the bottom, but there’s no need to break out a ruler here.
- Place the whole sheets in the freezer for about an hour, until solid. Once they’ve had ample time to chill out, preheat your oven to 450 degrees.
- Bake for 15 – 18 minutes, until golden brown all over. Serve right away while still hot.
To prepare in advance, bake through as instructed, chill until dinner time, and them pop them back into a 400 degree oven for 5 – 10 minutes, just to heat them through.
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Amount Per Serving: Calories: 48 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 66mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 1g