Smashed potatoes with brown butter mushroom and cranberries

Smashed potatoes with brown butter mushroom and cranberries is a simple Thanksgiving side that can wow your family and friends and make your mouth water! Incredibly easy, this smashed potatoes with brown butter mushroom,tomato chutney and cranberries not only looks good, but tastes even better. Crispy on the outside,creamy inside roasted potatoes topped with brown butter mushroom, some cool tomato chutney and a cranberry make for a beautiful and flavorful crowd pleasing vegan Thanksgiving side.

Smashed potatoes with brown butter mushroom and cranberries

Last night I dreamt that I was a wizard (or witch). A total Hermione Granger if you will! Much like our beloved Ms.Know-it-all, I too sat in the front of the classroom doling out perfect magic. Instead of the ever loving yet strict McGonagall there was a weird looking man as teacher! I have no idea who that man was but I definitely freaked out a bit. talking of freaked out, I am also pretty freaked out that Thanksgiving is almost here (when and how did that happen) and I haven’t done a Thanksgiving special round up yet. Round up or not, I do have pretty amazing side dishes on the blog here that you would love to serve your family and friends.

Smashed potatoes with brown butter mushroom and cranberries

As you all know I am a total tater head. Ok . That came out wrong! What I meant I love potatoes. I eat like a guy. Don’t get me wrong, I like vegetables but I love meat and potatoes. If we are having a veggie night, I definitely try to sneak in some potatoes in their. I don’t really care about them being fatty coz in my books when you work hard all day, dinner has to be soul satisfying, comforting and yes, have starch. Although we love this Persian jeweled rice for one pot dinners, there are times when you want to make an extra effort and rustle up something a little special. Enter  “Smashed potatoes with brown butter mushroom and cranberries “.

Smashed potatoes with brown butter mushroom and cranberries

These little roasted pockets of heaven as I like to think of them are the bomb! Its got everything in that one bite, flavor, texture, taste, sensory overload. And did you miss how pretty they are to look at!?? Ok, so these pictures aren’t the best coz it was really late by the time I shot these and well not every pic can be perfect, but boy oh boy, did they deliver on the taste front!!??

Imagine coming to a garlic and olive oil scented house, further enhanced by subtle notes of thyme? Dreamy right? These smashed potatoes with brown butter mushroom and cranberries are simply put roasted potatoes that have been smashed a bit so that you can pile all kinds of goodies on it and enjoy! The skin of the potatoes go all crispy yet the insides remain tender and soft. I top that with some simple brown butter mushrooms that have been roasted along with the potatoes, an Indian tomato + cranberry chutney and top it with a dried cranberry for some subtle sour yet fruity notes. Result? Sublime!! To make things even more decadent I add a good dollop of mustard mayonnaise on the mushrooms.

Smashed potatoes with brown butter mushroom and cranberries

Serve this smashed potatoes with brown butter mushroom and cranberries hot off the roasting pan, on a pretty platter with either all the toppings in small bowls, in a DIY smashed potato kind of option for Thanksgiving party.

Or just stack them up on your own and serve these oh so pretty and perfect for Thanksgiving sides to your family and friends. And hey, if you want to make something different than the usual eggs you can try this super easy , 20 mins taking Egg Masala stir fry! I am sure your guests would love a variation to the same old boiled eggs. 

Smashed potatoes with brown butter mushroom and cranberries

Best part about this smashed potatoes with brown butter mushroom,tomato chutney and cranberries that makes it my favorite this season is the fact that these are so so easy. Literally nothing to do except rub these taters with olive oil and chopped garlic and roast them along with some mushrooms. Then brown some butter, saute the plump roasted mushrooms in it , take a deep whiff and scarf down a couple straight off the pan ( hey, don’t judge!). Now, quickly mix some Dijon mustard and mayonnaise, set that in the fridge. To make things a little more festive and Thanksgiving-y, I added some tomato and cranberry chutney and a cranberry too. You can omit these if you don’t want to spend another ten minutes making the chutney while the potatoes roast. But I strongly suggest you give it a go. Results will be so so worth it! 

Smashed potatoes with brown butter mushroom and cranberries

So go on, wow your guests with this super simple and perfect for Thanksgiving Smashed potatoes with brown butter mushroom and cranberries . 

Xo,

S. 

.Smashed potatoes with brown butter mushroom and cranberries

Disclaimer: This recipe has been inspired by vegan style smashed potatoes of I love vegan
Print Recipe
Smashed potatoes with brown butter mushroom,tomato chutney and cranberries
Smashed potatoes with brown butter mushroom,tomato chutney and cranberries is a simple Thanksgiving side that can wow your family and friends and make your mouth water! Incredibly easy, this not only looks good, but tastes even better.
Smashed potatoes with brown butter mushroom,tomato chutney and cranberries
Prep Time 5 mins
Cook Time 25 mins
Servings
Ingredients
For the potatoes
For the brown butter mushroom
For the mayo mustard
For the tomato cranberry chutney (makes 1 cup)
Prep Time 5 mins
Cook Time 25 mins
Servings
Ingredients
For the potatoes
For the brown butter mushroom
For the mayo mustard
For the tomato cranberry chutney (makes 1 cup)
Smashed potatoes with brown butter mushroom,tomato chutney and cranberries
Instructions
For the potatoes
  1. Start by boiling the potatoes till tender. Keep the skin on. Now rub the olive oil, minced garlic, salt and pepper on the potatoes. Arrange them on a baking tray and roast in a preheated oven at 200 C for 25 mins. The time will vary depending on the size of your potatoes. Its done, when the insides are cooked through and the skin is crispy. While that's happening, get the mushrooms in. To smash the potatoes, lightly press on them with a rice/potato masher.
For the brown butter mushrooms:
  1. Mix salt and pepper, olive oil in the mushrooms and put them in with the potatoes for 15 mins. Once you have removed the roasted mushrooms, you have to saute them in brown butter.
  2. Heat the butter in a skillet and let it brown on low heat till it smells nutty and is browned. Now add the minced garlic, thyme and the roasted mushrooms and saute for 5 mins till plump! Remove, add the lime juice and toss. Keep aside.
For the tomato cranberry chutney
  1. Heat 1 tbsp oil in a skillet. Add the mustard seeds and let it pop. Pound the ginger, garlic and green chili and add it. Saute for 2-3 mins till fragrant. Dont brown it.
  2. Now add the tomatoes and cranberry, 1/2 cup of water, palm sugar/jaggery and cover the skillet with a lid. Let it cook, stirring it every once in a while till tomatoes and cranberries break down and become thick. Remove and keep in fridge. I usually do this a day before and keep a stock in the fridge.
For serving:
  1. Arrange potatoes on a platter. Add 1/2 tsp mustard mayo on the potatoes, add a mushroom on the mayo, put a little tomato cranberry chutney on the mushroom and top with a dried cranberry. Serve hot!
Recipe Notes

More Vegetarian Thanksgiving Ideas!

Share this Recipe

6 thoughts

  1. Totally in love with these. I love eating potatoes too and could sit in my stretchy pants all day and eat them Fries, smashed roasted, or my favorite mashed with lots of butter and salt. I am not a mushroom fan but that cranberry tomato compote is screaming my name!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge