Thanksgiving is just around the corner and boy are we excited! We are looking forward to all the traditional fixin’s: turkey, green beans, cranberry sauce, stuffing – yummmmmmm… We thought we’d add a little something extra to the mashed potatoes this year though: sriracha! We just couldn’t help ourselves. We even developed our own recipe just for the occasion. Enjoy!
Sriracha Mashed Potatoes
Step 1: Gather your ingredients
1lb (about 4 cups) of Russet potatoes
½ a stick of salted butter (about ¼ cup)
1-2 Tablespoons of Vermont Maple Sriracha
½-¾ cup of whole milk
Step 2: Peel the potatoes
Once you’ve peeled them, make sure to rinse them under cold water.
Step 3: Chop ‘em up
You’re going to want roughly 1×1 inch cubes. Try to keep them uniform in size so the potatoes will cook as evenly as possible (but don’t knock yourself out over it).
Step 4: Cook ’em up
Fill a large pot a little more than half way with water and add some salt to the water. The salt is optional, but recommended. It helps the potatoes cook more evenly and lightly seasons them.
Then, while the burner is still off and the water is still cold, carefully dump the chopped potatoes into the pot. Turn the burner on medium high and let them go! Once the water starts to boil, you need to start paying closer attention to the potatoes. Check them once in a while to see if they’re done by sticking a fork into one of the larger pieces. They’ll be done when it’s easy to push a fork all the way through. While you wait, make the sriracha butter you’ll need!
Step 5: Make the Vermont Maple Sriracha butter
Take about half a stick of butter, chop it up into 4 or 5 pieces.
Place it in a microwave-safe bowl and melt it. (You can also do this in a saucepan if you’d prefer.)
Measure out 1 to 2 tablespoons of Vermont Maple Sriracha, depending on your tastes. (We went for it and added the full 2 tablespoons! No regrets!) Add it to the butter…
… and mix until combined. Set to the side for now.
Step 6: Mash ’em up
Once the potatoes are fully cooked, drain all the water from the pot and put the potatoes into a mixing bowl if you’re going to use a stand mixer or back into the pot if you’re using a hand masher.
We used a stand mixer to mash our ‘taters, but whatever your preferred method of potato mashing is will do just fine.
Now add the Vermont Maple Sriracha butter you just made. Mash just enough to start to incorporate the melted butter.
Measure out the 3/4 cup of milk in a microwave-safe measuring cup and heat for 30-45 seconds, or until warm. Warming the milk helps keep the potatoes creamy and less glue-like. Then add to the potatoes and finish mashing.
That’s it! You’re done! They’re not your traditional mashed potato, but they’re sure to turn some heads this holiday season.
Serve with additional Vermont Maple Sriracha on the side for people who are feeling adventurous! Or to maybe dip their turkey into…
Vermont Maple Sriracha Mashed Potatoes
- 1lb (about 4 cups) of Russet potatoes
- ½ a stick of salted butter (about ¼ cup)
- 1-2 Tablespoons of Vermont Maple Sriracha
- ½-¾ cup of whole milk
- Peel and cube potatoes.
- Fill a large pot a little more than half way and salt the water. Add potatoes and bring to a boil.
- While waiting for potatoes to cook, melt butter in a microwave safe bowl (or saucepan).
- Measure out 1-2 tablespoons of Vermont Maple Sriracha, according to your tastes and add to the butter. Mix well.
- When the potatoes are done, add the sriracha butter and mix to incorporate ingredients.
- Heat the milk in a microwave-safe measure cup (or in a sauce pan). Add as much as you need to achieve desired creaminess.
- Mash the potatoes and serve immediately.