Photo by Erik Kvalsvik
The buffet is set for a baroque feast! Barry collaborated with floral designer Barbara Hamilton on arrangements of roses and ilex amid gourds and foraged vines that spill throughout the tableau.
One of the side dishes served at Barry Dixon and Will Thomas’s Thanksgiving table is blissfully simple and delicious. Will’s Basil Blissed Mashed Potatoes has become a staple at their home. The recipe requires only six ingredients: potatoes, butter, salt, black pepper, olive oil, and enough basil to turn the finished dish a verdant green.
Will notes that basil is the star of this show, so he doesn’t add garlic, rosemary or other frequently used potato seasonings.
Serves 6
Ingredients
- 2-3 pounds of peeled Russet or Yukon Gold potatoes (Will often uses half of each)
- Kosher or sea salt
- ½ cup (1 stick) of softened butter
- ½ cup olive oil
- Ground black pepper
- 20-25 fresh basil leaves with stems removed
- Italian parsley for garnish
Directions
1 | Bring 4-5 quarts of water to a boil.
2 | Add 2-4 tablespoons of salt and potatoes.
3 | Boil for 20 minutes or until fork tender.
4 | Drain cooked potatoes, reserving one cup of potato water. Place potatoes in a large bowl.
5 | Add butter to potatoes and mash them. Add reserved potato water little-by-little to achieve your desired texture. Will gives them a rough mash because the next step makes them silky smooth.
6 | Chiffonade the basil.
7 | Place the s-blade in your food processor and add half of the mashed potatoes.
8 | Process on low speed while adding ¼ cup of olive oil.
9 | Add 1½ teaspoons of Kosher salt and 1½ teaspoons of ground black pepper. (Note: If you are using regular table salt, add only 1 teaspoon.)
10 | Add half of the basil leaves and continue mixing on low speed until the potatoes are smooth and basil green, approximately 3-4 minutes.
11 | Place the first batch of green mashed potatoes into a bowl and repeat steps 7-10 with the other half of the potatoes.
12 | Combine both batches of green mashed potatoes. Stirring them together will be easy because they will be very smooth.
13 | Transfer to a serving bowl, top with chopped Italian parsley, and serve.
TIP: Will makes this dish a day in advance. Store in the refrigerator overnight. Before serving, the potatoes heat beautifully in the microwave. Stir every two minutes until they are warmed.
TRANSFORM YOUR GRAVY
Will shares a tip for turning your usual gravy into “Zesty Comfort Gravy.”
Make your regular gravy and add fresh citrus juice. The addition of the juice of one lemon (or the juices of half of a lemon juice and half of an orange) for each cup of gravy transforms the dish. Will notes, “It really brightens the gravy and guests often comment that it feels less heavy on a day when we’re generally eating a lot.” He continues, “I often stuff my turkey with a combination of cut lemons and oranges and will add the juice of three lemons to the pan from the start. When I make my gravy, the pan drippings are already infused with the juices, so I don’t need to add additional citrus.”
Recipe by Will Thomas
See Will and Barry’s memorable Thanksgiving feast at Elway Hall, their Virginia home.
