The Small Town Chef

Creamy, buttery holiday mashed potatoes done the simple, stress-free way. If you want mashed potatoes that make the whole table go quiet for a second… this is the move. Yukon Golds are naturally buttery, naturally creamy, and a perfect canvas for all the good stuff. When you load them up with actual butter, cream, salt, and a little white pepper , they turn into that silky, dreamy mash everyone keeps circling back to “just for a little more.”    RECIPE DOWNLOAD   Ingredients (Serves 6–8) 4 lbs Yukon Gold potatoes, peeled, rinsed, and cut into 1-inch chunks 1 cup (2 sticks) unsalted butter, plus extra if the mash tightens up ½ to 1  cup heavy cream, warmed (added gradually to desired creaminess) 1–1½ tablespoons kosher salt (potatoes really soak it up) to taste ½ teaspoon white pepper Water for cooking (salted generously)   The Method 1. Start in cold water — always.
  Here’s the rule: If it grows underground, it goes in cold water.
 Dropping potatoes into ...

A Festive Holiday Upgrade Let’s be honest—cranberry sauce has been misunderstood for far too long. That wobbly, canned cylinder we grew up with? It’s time to leave it in the past. Just in time for the holidays, I’m bringing you a cranberry sauce that’s bursting (literally!) with fresh flavors, warm spices, and a touch of elegance. This Rustic Cranberry Sauce with Mandarin Juice, Grand Marnier, and Toasted Walnuts is everything you didn’t know cranberry sauce could be: bright, zesty, perfectly sweetened, and with just enough sophistication to make your guests swoon. But don’t let the fancy ingredients fool you—it’s so simple to make, you’ll wonder why you ever settled for the canned stuff. The Inspiration Every year, I look for ways to elevate the holiday classics while keeping them approachable. This sauce is a perfect example. It starts with fresh cranberries (because no one ever said, “Mmm, I love that metallic can aftertaste”), gets a citrusy boost from freshly squeezed mandarin ora...