“I like doing two different types of mashes for Thanksgiving – a Sunchoke Mash and a Fingerling Potato and Pistachio Puree. For the Sunchoke Mash, I cook peeled sunchokes in cream then puree and finish with brown butter. For the Fingerling Potato and Pistachio Puree, I like using Russian Banana or Ruby Crescent Fingerlings. I cook the skins in boiling salted water, then peel and rice, whip with cream and butter, and finish with pistachio oil and top with toasted chopped pistachios.” -
Doug Psaltis, Executive Chef/Partner Lettuce Entertain You Enterprises
[Photo courtesy Doug Psaltis]
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