Thanksgiving Oldies but Goodies

One of my all-time favorite mashed potato recipes combines unpeeled Yukon Gold potatoes with mascarpone for an incredibly creamy-style mash, yet rustic with peels left on and a few little lumps here and there.
The Yukons offer not only a creamy texture but a richness hard to match in other potato varieties. They have a thin skin, so there’s no need to peel them. The mascarpone cheese adds a silky creamy flavor.
2. Drain potatoes and garlic in a colander and return to pot. Dry them over high heat, tossing them until all the moisture is evaporated, about 1 to 2 minutes.
3. Transfer the potatoes to a large bowl. Immediately mash the potatoes and garlic with a potato masher or an electric mixer. Add the mascarpone and milk, and whip them with a wooden spoon or wire whisk to a smooth but not soupy consistency.
This compote is the perfect addition to your holiday table. This combination of tastes and textures—prunes, cooked chestnuts and braised baby onions—turned out to be inspired. You can serve this warm or at room temperature.
Buy vacuum packed cooked chestnuts to save a lot of time shelling them. This takes a bit of time and uses a few pans, but it can be made three days in advance, covered and refrigerated.
2. Melt 2 tablespoons of butter in a medium skillet on medium heat. Add the peeled onions and saute them, rolling them on all sides to coat them evenly and until all sides are nicely browned. Add 1 cup of the stock and bring it to a boil. Reduce the heat to a simmer and cook, covered, until the onions are translucent and soft, about 20-25 more minutes. (If the heat is too high, the onions will burst before they are finished cooking.) Reserve.
3. Combine 3/4 cup of the port, the prunes and the remaining 1/2 cup of stock in a medium saucepan on medium-high heat. Bring the prunes to a boil then reduce to a simmer. Simmer for about 10 minutes, or until the prunes are soft but not mushy. Transfer the prunes and juice into the onion mixture and reduce the liquid to a thin glaze on medium heat.
4. Melt the remaining tablespoon of butter on medium heat in a medium skillet. Add the chestnuts and heat them through. Add the remaining 1/4 cup of Port and reduce the mixture until the chestnuts are lightly glazed, about 3 minutes.
5. Transfer the chestnuts to the onion-prune mixture and add the salt, pepper, and thyme. Taste for seasoning. Spoon the mixture into a serving bowl and garnish with fresh thyme leaves. This may be served warm or at room temperature.