damslots These Aren’t Regular Mashed Potatoes. They’re Martha Stewart’s Mashed Potatoes.

ImageMartha Stewart’s mashed potatoes.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Stars: They’re just like us. They love a club sandwich. They have strong opinions on pumpkin pie. And they get their mom’s mashed potatoes recipe and play with it a bit to make it better suit their tastes.damslots

That’s what Martha Stewart did for her mashed potatoes recipe — her mom used boiled Idaho potatoes, but Martha swaps them for steamed Yukon Golds. (She keeps the cream cheese, however.) “It was not possible to find Yukon Golds in the Nutley Co-Op, where we shopped for all our groceries in the ’40s, or in the ShopRite, which came to Nutley, N.J., in the early ’50s,” Martha writes. “But these days, I love the tenderness of Yukon Golds, and I grow a hardy crop of them in my Bedford garden in New York. I also use both heavy cream and milk, and I use a food mill with the finest sieve to ensure the creamiest, smoothest and silkiest mashed potatoes ever.” These mashed potatoes are, very much, a good thing.

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Martha Stewart’s Mashed Potatoes

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To nestle next to Martha’s recipe, how about a jiggly slice of Dolly Parton’s delightful cranberry mold? Or a scoop of Christina Tosi’s corn bake, a one-bowl wonder? Maybe you’re skipping the turkey this year and want an equally impressive centerpiece — hello, Stephen and Evie Colbert’s beef Wellington. A whole bunch of food-loving A-listers shared their Thanksgiving thoughts — and favorite recipes — with New York Times Cooking this year; you can peruse their hot takes here.

Thanksgiving, of course, is Thursday, but there are several meals to consider before then, and those considerations become complicated if you’re playing hotel manager this week. Ali Slagle to the rescue, with three easy strategies and budget-friendly recipes for feeding your guests. I’m eyeing this hoisin-peanut shrimp and slaw because this sweet-salty-spicy dish looks to be the perfect antidote to all the butter I’m about to consume.

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