Paired with a Brown Ale
I’m pretty sure that mashed potatoes are my favorite part of Thanksgiving, and I can’t think of a situation where my spread would be complete without them. I usually stick to the traditional side of things. The only real difference is that I usually add a turnip to my mashed potatoes, and I ALWAYS add a ton of garlic. I decided to step thing up a notch this time. They don’t get enough love, and in this recipe I wanted to make them shine. Here are some pairings that I just love with this mash:
Beer If you take a look at the recipe instructions, you will find that I made the herb beer butter with a pilsner. When I make beer butters, I don’t want anything to crazy. I still want that beer-like essence, but I don’t want it to be overwhelmed with roastiness or hoppiness. I have also made beer butters with brown ales, which is also delicious. You will get a much different outcome however. As a pairing for this dish, I could look no further than a brown ale. I love brown ales with mashed potatoes. Maybe it’s the earthiness you tend to get from a brown ale that makes them pair so well with root vegetables. Any way you slice it, it’s a pretty amazing pairing!
Thanksgiving I could go on and on about all of the amazing recipes to have on your Thanksgiving menu, but I’m going to keep it quite simple. If you are looking for some great side dishes for turkey day aside from this beer bread stuffing, I posted a roundup not too long ago, that contains all of my favorite Thanksgiving side dish recipes. All of these recipes can be found on Cooking and Beer, and I stand by each and every one of them.
When you go to choose how you will prepare your turkey, I posted a recipe for maple bourbon tamarind roast Thanksgiving turkey just a couple of days ago. This turkey recipe is one of my favorite turkey recipes yet. It is so packed full of flavor and will be the perfect addition to your Thanksgiving menus! For dessert look no further than this amaretto mixed berry deep dish slab pie I posted at the beginning of the week!
Slow Cooker Whipped Root Vegetable Mash with Herb Beer Butter
10 minPrep Time
8 hrCook Time
8 hr, 10 Total Time
- 1 cup unsalted butter
- 1/2 cup beer of choice (I used a pilsner)
- 1 tablespoon chopped thyme
- 1 tablespoon chopped parsley
- 1 teaspoon chopped oregano
- 1 teaspoon chopped marjoram
- 1/2 teaspoon coarse sea salt
- 1 pound turnips, peeled and chopped
- 4 parsnips, peeled and chopped
- 1 celery root, cleaned and chopped
- 2 pounds Yukon gold potatoes, peeled (if desired) and chopped
- 1 head of garlic, cloves removed from head and peeled
- 1/2 cup sour cream
- 3 tablespoons whole milk, more as needed
- salt and black pepper
- In a small saucepan set over medium-low heat, melt the butter. Stir in the beer, thyme, parsley, oregano, marjoram, and salt. Let it bubble and cook for about 5 minutes, then remove it from the heat. At this point you can keep it warm and set it to the side. You could also transfer it to an airtight container and refrigerate it for a later use.
- To your slow cooker, add the turnips, parsnips, celery root, potatoes, and garlic. Sprinkle with salt and black pepper. Slow cook on high for 3-4 hours or low for 6-8 hours. Stir the potatoes every 1 or so if you are cooking on high. If your slow cooker gets too hot, it can burn the edges of the veggies. Once the veggies are tender, turn off the heat or turn to the warm setting. Add the sour cream, milk and desired amount of herb butter. I use a healthy amount, but reserved a couple of tablespoons to drizzle on top.
- Taking a handheld electric mixer, mix the potatoes until smooth. Season to taste with salt and black pepper and keep it warm until you are ready to serve the rest of your dishes. Drizzle with additional herb beer butter if desired. Enjoy!