Mashed Potatoes with Cranberries
3 servings
45 minutes
Mashed potatoes with cranberry is an amazing combination of tenderness and vibrant flavor. This traditional European dish gains a new dimension thanks to the sour berry that adds pleasant freshness and a hint of sweetness. Cranberries cooked in orange syrup with brown sugar and thyme transform into an exquisite sauce that enriches the velvety texture of the potatoes. The history of such a culinary duet traces back to northern cuisines where cranberries are not just berries but key elements in many dishes. This mash pairs perfectly with game like duck or venison, highlighting their flavor depth. This dish is a celebration of contrasts where the creaminess of butter intertwines with the lively tartness of cranberries, creating harmony on the plate.
1
Prepare all the ingredients.
2
Peel the potatoes and cut them into large pieces.
- Potato: 600 g
3
Boil potatoes with bay leaf and allspice.
- Bay leaf: 1 piece
- Allspice peas: 2 pieces
4
Squeeze juice from oranges.
- Oranges: 2 pieces
5
In a saucepan, mix sugar, orange juice, and thyme, place on heat and cook until the sugar dissolves.
- Brown sugar: 100 g
- Oranges: 2 pieces
- Thyme: 1 piece
6
Mix two-thirds of the cranberries and simmer on low heat for about 5 minutes: to thicken the sauce slightly while keeping the berries whole. When the sauce is ready, remove the thyme sprig.
- Cranberry: 250 g
7
Mash the cooked potatoes into puree, adding butter and cream, and season with salt.
- Potato: 600 g
- Butter: 80 g
- Cream 33%: 100 ml
- Salt: to taste
8
Gently fold the remaining cranberry into the puree.
- Cranberry: 250 g
9
Place the puree on a plate and drizzle with cranberry sauce.
- Cranberry: 250 g
- Brown sugar: 100 g
- Oranges: 2 pieces
- Thyme: 1 piece
10
Such puree goes well with game, for example, duck or venison.