18+ New York Times Thanksgiving Potato Recipe Get Ready To Indulge!
Published on: Mar 1, 2024
Thanksgiving is a time for family, gratitude, and of course, delicious food. One staple on every Thanksgiving table is a hearty potato dish. But if you're tired of the same old mashed potatoes or sweet potato casserole, The New York Times has just the recipe for you. Our Thanksgiving potato recipe is not only incredibly tasty, but also easy to make and sure to impress your guests. Keep reading to find out how to make this Thanksgiving side dish a new family favorite.
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
There's nothing quite like a freshly baked chocolate chip cookie, and the New York Times has perfected this classic treat. Their recipe has been tried and tested by countless bakers and is hailed as one of the best chocolate chip cookie recipes out there. With a crispy edge and a soft, chewy center, these cookies are sure to be a hit at any gathering or as a special treat for yourself.
Thanksgiving wouldn't be complete without a heaping plate of mashed potatoes. And according to the New York Times, their recipe is the best of the best. Creamy, smooth, and bursting with flavor, these mashed potatoes are the perfect side dish for your holiday feast. Plus, they're easy enough to make that you'll want to enjoy them all year round.
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Thanksgiving Breakfast Cups
Main Ingredients: Turkey, Large Eggs, Nonfat Milk, Potato, Pepper
Start your Thanksgiving morning off right with these delicious breakfast cups from the New York Times. Filled with eggs, bacon, and cheese, these cups are a fun and easy way to enjoy a hearty breakfast before the day's festivities begin. And the best part? They're customizable, so you can add in your favorite breakfast ingredients to make them your own.
If you're looking for a mashed potato recipe that will wow your guests, look no further than the New York Times' best Thanksgiving mashed potatoes. Made with Yukon gold potatoes, heavy cream, and plenty of butter, these mashed potatoes are rich, creamy, and oh-so-delicious. And with a sprinkle of chives on top, they'll add a pop of color to your holiday table.
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New York Times Chocolate Chips Cookies {from Jacques...
Main Ingredients: Bread Flour, Baking Powder, Baking Soda, Coarse Salt
Jacques Torres, also known as "Mr. Chocolate," is a world-renowned pastry chef who is known for his incredible chocolate chip cookies. And lucky for us, the New York Times has adapted his recipe for us to enjoy at home. With a touch of sea salt and a mix of different types of chocolate, these cookies are a chocolate lover's dream come true.
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New York Times Chocolate Brownies
Main Ingredients: Unsalted Butter, Unsweetened Chocolate, Sugar, Vanilla
If you're in the mood for something rich and indulgent, look no further than the New York Times' chocolate brownies. These brownies are fudgy, decadent, and packed with chocolatey goodness. Plus, they're easy to make and only require one bowl, making clean-up a breeze.
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New York Times Rosemary Shortbread
Main Ingredients: All Purpose Flour, Granulated Sugar, Fresh Rosemary
For a unique twist on traditional shortbread, try the New York Times' rosemary shortbread recipe. The combination of butter, sugar, and fresh rosemary creates a flavorful and buttery cookie that is perfect for snacking on or giving as a gift. Plus, the dough can be made ahead of time and frozen, making it a convenient and delicious option for any occasion.
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That New York Times Cookie
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
Known simply as "That New York Times Cookie," this recipe has become a fan favorite for its combination of oats, chocolate chips, and pecans. The result is a chewy and delicious cookie that is perfect for any occasion. And with the option to add in dried cranberries or raisins, this cookie can easily be customized to your liking.
If you're looking for a way to use up all of your Thanksgiving leftovers, look no further than the New York Times' Thanksgiving dinner casserole. This hearty and flavorful casserole combines turkey, stuffing, mashed potatoes, and cranberry sauce for the ultimate comfort food dish. It's a great way to use up leftovers, or you can make it from scratch to enjoy any time of year.
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New York Times Chicken with Shallots
Main Ingredients: Unsalted Butter, Chicken Thighs, Fine Sea Salt, Pepper
This chicken with shallots recipe from the New York Times is a must-try for any chicken lover. The chicken is roasted to perfection and topped with a flavorful shallot sauce that is sure to impress. Plus, the recipe is easy to follow and can be made in under an hour, making it a great option for a weeknight dinner.
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New York Times Pickleback Slaw (Vegan)
Main Ingredients: Green Cabbage, Red Cabbage, Carrots, Tart Apples, Vegan
For a unique twist on traditional coleslaw, try the New York Times' pickleback slaw. Made with pickles, apple cider vinegar, and Dijon mustard, this slaw is tangy and flavorful. And the best part? It's completely vegan, making it a great option for those with dietary restrictions or for anyone looking to add more plant-based meals to their diet.
If you're looking for a creative way to use up your Thanksgiving leftovers, give these Thanksgiving croquettes a try. Made with mashed potatoes, turkey, and stuffing, these croquettes are crispy on the outside and filled with delicious holiday flavors on the inside. Serve them as an appetizer or as a main dish for a unique and tasty meal.
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New York Times Chocolate Chip Cookies
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
The New York Times' chocolate chip cookie recipe is so good, it's worth mentioning twice. This recipe has been hailed as the best chocolate chip cookie recipe out there, and for good reason. With a perfect balance of crispy edges and a soft, chewy center, these cookies are sure to be a hit with everyone who tries them.
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Thanksgiving Pockets
Main Ingredients: Roasted Turkey, Buttermilk Biscuits, Mashed Potatoes
If you're tired of traditional Thanksgiving leftovers, switch things up with these Thanksgiving pockets from the New York Times. Filled with turkey, cranberry sauce, and brie cheese, these pockets are a delicious and convenient way to enjoy your holiday leftovers. Plus, they can be made ahead of time and frozen, making them a great option for a quick and easy meal.
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New York Times’ Best Chocolate Chip Cookies
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
Once again, the New York Times proves that they know their way around a chocolate chip cookie with their recipe for the best chocolate chip cookies. This version adds a sprinkle of flaky sea salt on top for an extra pop of flavor. And with the option to make the dough ahead of time and freeze it, you can have fresh, warm cookies anytime you want.
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New York Times Vegan Chocolate Chip Cookies
Main Ingredients: All Purpose Flour, Kosher Salt, Baking Soda, Country
For those who follow a vegan diet or have dairy allergies, the New York Times has you covered with their recipe for vegan chocolate chip cookies. Made with dairy-free butter and flaxseed "eggs," these cookies are just as delicious as the original version. Plus, they're a great option for sharing with friends and family who have dietary restrictions.
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The New York Times Chocolate Chip Cookies
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
One more time for good measure, the New York Times' chocolate chip cookies are a must-try for any cookie lover. In this version, the dough is chilled for 24 hours before baking, resulting in a cookie with a crispy edge and a soft, chewy center. Trust us, it's worth the wait.
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The New York Times Chocolate Chip Cookie
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
With just a slight variation from the previous recipe, the New York Times' chocolate chip cookie is a classic for a reason. This version calls for a mix of milk and dark chocolate chips, creating a cookie that is rich and indulgent. Plus, the recipe is easily customizable, so you can add in your favorite mix-ins to make it your own.
The Perfect Blend of Creamy and Crispy
New York Times Thanksgiving Potato Recipe
Our Thanksgiving potato recipe combines the best of both worlds - a creamy and fluffy interior with a crispy and golden exterior. The secret? We use a combination of Yukon Gold potatoes and Russet potatoes. The Yukon Golds provide a buttery and creamy texture, while the Russets add a nice crunch to the dish. Plus, the mix of colors adds a beautiful presentation to your Thanksgiving table.
Infused with Flavor
No boring plain mashed potatoes here. Our recipe includes garlic, thyme, and parmesan cheese to give it a unique and delicious flavor. Simply sauté the garlic and thyme in butter before adding it to the mashed potatoes. Then, top off the dish with a generous sprinkle of grated parmesan cheese before baking in the oven. The result? A rich and savory dish that will have your guests asking for seconds.
Easy to Make Ahead
Thanksgiving can be a hectic day, so we want to make it as easy as possible for you. Our potato recipe can be made ahead of time and reheated on the day of your feast. Simply prepare the dish up until the baking step, cover and refrigerate. When it's time for dinner, pop it in the oven for 20 minutes and you're good to go. This not only saves you time on the day of, but also ensures that your potatoes come out perfectly every time.
In conclusion, if you're looking to add a new and delicious dish to your Thanksgiving menu, look no further than The New York Times Thanksgiving potato recipe. With its perfect blend of creamy and crispy, infused with flavor, and easy to make ahead, it's sure to become a new family favorite. Don't be surprised when your guests ask for the recipe - it's just that good. Happy Thanksgiving!
