This dish was inspired by a surviving Jeffersonian menu. Since the recipe does not use a lot of sugar, the tartness of the cider comes through. (Natural cider, by the way, fresh and unfiltered, is preferable to pasteurized cider or apple juice.)Plus: Ultimate Thanksgiving Guide

Michael McLaughlin
November 1993

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Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonreactive saucepan, combine the potatoes, cider, brown sugar, 6 tablespoons of the butter and the cinnamon stick. Bring to a boil over moderate heat. Reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the potatoes are very tender, about 45 minutes.

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  • Let cool slightly, remove the cinnamon stick and pass the potatoes through the medium disk of a food mill or puree in batches in a food processor. Transfer to an ovenproof serving dish.

  • Preheat the oven to 325°. Dot the potatoes with the remaining 2 tablespoons butter, cover with foil and bake, stirring once or twice, for about 20 minutes, until steaming. Remove the foil and bake for 5 minutes longer.

Make Ahead

The potatoes can be prepared through Step Two up to 4 days ahead. Cover tightly and refrigerate. Return to room temperature before proceeding.

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