I Tried Giada De Laurentiis’ “Sweet and Salty Mashed Potatoes”
We’re just days away from Thanksgiving, and I’ve been scouring the internet for the best holiday sides. While most of my table is filled with tried-and-true, comforting classics, each year I like to mix things up with one or two new side dishes. These sweet and salty mashed potatoes by Giada De Laurentiis immediately caught my attention with their out-of-the-box ingredient list. They call for a mix of Yukon gold potatoes and sweet potatoes, vanilla seeds, lemon zest, brown butter, and prosciutto — a combination I’ve never seen before. This recipe is such a unique spin on mashed potatoes, and I was left wondering if it was a stroke of genius or a total flop. So, let’s get cooking and find out together.
Get the recipe: Giada De Laurentiis’ Sweet and Salty Mashed Potatoes
How to Make Giada De Laurentiis’ Sweet and Salty Mashed Potatoes
Add the peeled and chopped potatoes to a pot and cover with cold water. Season with salt and bring to a boil. Cook until the potatoes are fork-tender, about 10 minutes. Drain in a colander over the sink.
While the potatoes are cooking, brown the butter. In a small skillet, melt the butter over medium heat. Cook until the butter starts to foam and the milk solids turn a golden-brown. Immediately transfer the butter to a bowl to prevent further cooking.
Once the potatoes have cooled, run them through a ricer over the bowl with the butter. Add the cream, melted butter, vanilla seeds, lemon zest, and salt. Mix until well-combined. At this point, either keep the potatoes in the bowl or transfer to a serving dish.
Wipe the small skillet clean and return to medium heat. Add the oil and cook the prosciutto until caramelized and crispy, about three minutes. Transfer to a paper-lined plate to absorb any excess fat. Sprinkle the prosciutto bits atop the mashed potatoes and serve.
My Honest Review
One word: wow. I’m not going to lie, I’m a bit speechless after trying these mashed potatoes. I’ve reviewed a ton of recipes over the years, and this might just be my favorite — and that’s not something I say lightly.
Prior to making this recipe, I would have told you vanilla seeds have no place being in mashed potatoes (and I would have died on that hill). But I’m here to admit that De Laurentiis proved me wrong. The underlying notes of vanilla and lemon add so much depth to this dish, and they’re so beautifully complemented by the complexity of the brown butter.
These may be mashed potatoes, but they’re so creamy and delicious that they feel more like a heavenly dessert. Needless to say, I will absolutely be making De Laurentiis’ mashed potatoes this Thanksgiving — and every year moving forward. There’s always that one dish that gets everyone talking, and this is it. Make it with the crispy prosciutto topping to make it more savory, or serve it as is. It’s a winner either way.
Tips for Making Giada De Laurentiis’ Sweet and Salty Mashed Potato Recipe
Double the recipe. Or, dare I say, triple it? These mashed potatoes are so delicious, I’m confident that everyone will go back for seconds. Plus, you’ll want to have leftovers. Trust me.
Combine the wet ingredients and aromatics first. Before adding the potatoes to the mixing bowl, I mixed together the cream, browned butter, vanilla seeds, lemon zest, and salt. I found this helped evenly distribute the salt and aromatics when incorporating into the potatoes.
Keep the prosciutto separate. If you have any guests who don’t eat meat or pork, I would recommend putting the crispy prosciutto in a ramekin on the side. While the potatoes are delicious with the prosciutto, they’re just as tasty without.
Get the recipe: Giada De Laurentiis’ Sweet and Salty Mashed Potatoes
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