So, I discovered this brilliant little holiday idea, while doing a bit of online recipe research, that suggested baking potatoes for mash rather than boiling them to help free up stove space. With one hella’ sore arm, here’s my advice folks: don’t do it! Just boil your potatoes the day before, if you must, but please don’t fall for the baked potato hype! The potatoes were incredibly difficult to mash without a ricer, and so, unless you have one, don’t expect to get the lumps out. Twenty minutes of mashing flew by, with two different style mashers. I added a ton of warm butter, sour cream, and, hell, I even threw in a desperate splash of heavy cream but those damn baked potatoes just wouldn’t smooth out. After breaking into a sweat, I finally gave up and grumpily set my first ever bowl of lumpy mash potatoes out for Thanksgiving dinner.
Aside from the lumps, that signature baked potato flavor was very prominent and it simply didn’t taste like Thanksgiving at all. I was pretty peeved with myself to say the least, especially since my potato defeat settled in just as my door opened up for a couple of guests. There was nothing much left to do but move on and wait for the library to open on my lumpy mash. No one called me out though, and so I felt a little relief, after my epic potato failure, with good company as a distraction.
For lunch the following day, I decided to give those lumpy potatoes another chance and puréed them into this deliciously simple soup. Eat it plain or fry up a quick hash like I did to add a bit of tasty texture. Just hold the lumps please!
1 cup leftover mash potatoes
4 cups turkey or chicken stock
1/2 cup leftover roast Brussels, chopped
1/2 cup leftover turkey, chopped
1/4 tsp toasted fennel seed
1/4 tsp smoked paprika
Salt and pepper to taste
In a soup pot, with an immersion blender, purée the mash potatoes and stock until smooth. Over high flame, bring up to a boil. Reduce flame to low and simmer until the soup has thickened, about 20 minutes or continue reducing, stirring occasionally, until a desired consistency is reached. Taste and adjust salt and pepper as needed.
Meanwhile, heat about 1 tsp of olive oil in a small sauté pan over med high flame. Add in the fennel seed and smoked paprika and bloom the spices in the hot oil about 1 minute. Add the chopped Brussels and turkey and fry until crispy, about 8 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
Ladle the potato soup into bowls and top with the fried Brussels and turkey. Serve immediately.