Twenty Years Ago Today…

Twenty Years Ago Today, I woke up, went to the hair salon, and came out with amazingly big 80s hair, for the first, and only, time in my life. So grateful to have this image captured on film for our son to ridicule.

I also married the love of my life. I can’t believe it’s been 20 years, Tony…we made it! We have filled these 20 years with so many adventures, journeys, dreams, accomplishments, new beginnings, and love. Thank you for being my friend, husband, antagonist, champion, partner, lover, and the father to the other love of my life, Gio.

I look forward to enjoying the next 20 years with you, and love our new vow to fill them with dancing, date nights, dining with friends and whatever else life might throw at us.

This Thanksgiving I am grateful that, twenty years ago, a boy with the biggest brown eyes I had ever seen asked if he could carry my duffel bag aboard the M/V World Discoverer. He won my heart that day, forever, and I’m so glad that he chose to get lost with me.

Ti amo moltissimo, per me sei tutto, bello. Happy anniversary, Tony!

Whipped/Mashed Potatoes Q&A: How do I…?

As we expected, potatoes are a popular topic, especially at this time of year. We’ve received a couple of really good questions from our readers about our Whipped Potatoes recipe, and our answers are below:

Marilyn H. writes:
“Love the mashed potato ideas…but how do you strain a pot of potatoes, then put them back in the kettle on medium high heat for 10 minutes without scorching /burning them?”

Tony says:
Great question, Marilyn, and thanks so much for asking us. Of course, every stove is different, so what works on ours may not necessarily work on yours. If you think medium-high will be too hot on your stove, start out at a lower heat, and stir frequently.

If your pot seems to be getting too hot, remove it from the burner for a minute or two, adjust your heat down, and return it to the heat for another minute or two. If the potatoes seem to be getting a little brown, just remove from the heat – they should be ready. Five to ten minutes of extra cooking should be ample.

If you pay attention to the potatoes throughout this process, you should have good results.

M.B. asks:
“Can I make whipped potatoes ahead of time and keep them warm in a crock pot?”

Tony says:
Another great question – who wants to eat cold potatoes? The answer is a resounding yes, the crock pot is a great way to hold the whipped/mashed potatoes until you’re ready to serve them. Just follow these easy steps, and your potatoes should stay warm for up to 4 hours:

  1. Prep the crock pot: Grease the inside of the pot with butter, and pour a small amount of heavy cream into the pot (approx. 1 to 2 tablespoons).
  2. To keep food in the “safe-serving” zone, make sure you transfer the potatoes to the crock pot while they’re still warm – re-heating refrigerated food in a slow cooker is a no-no.
  3. Set the crock pot on LOW and stir at least once an hour, for up to four hours before serving.
  4. Stir the potatoes again before serving, as the cream may tend to separate.

Joyce G. asks:
“ I enjoy reading your columns and am planning to make your whipped potatoes for our Thanksgiving meal.  Your recipe specifies unsalted butter, but I only have the regular salted version on hand.  Is it ok to use that and just cut down on the added kosher salt?  How much salt should I use?  Thanks for your help!”

Tony says:
Very good question – Yes, you may use salted butter for this recipe. Taste the potatoes as they’re being mixed and then add kosher salt according to your taste. I would start with a half-teaspoon first and go from there.

The reason we use unsalted butter in all of our recipes is that this allows us to control the level of salt in the recipe, according to our taste. This is a classic rule among professional chefs, but many home cooks are accustomed to using salted butter.

Karen K. asks:

“How do you heat your make-ahead whipped potatoes?”

Tony says:
While there are whipped potato recipes geared for the purpose of making them well in advance of serving, ours isn’t one of them. For best results, we recommend serving the potatoes immediately once they’re ready. *See above answers for heating instructions.

Nona O. asks:
“Can I cook the mashed potatoes a day ahead and then re-heat in the oven the next day like in the morning and then put into a crock pot to keep warm until afternoon serving time?”

Sarah says:
We would not recommend doing this for this particular recipe, as we feel that the potatoes will just be too dry when it’s time to serve them. Instead, I’m going to recommend a recipe from Ree Drummond (a.k.a., The Pioneer Woman), which uses cream cheese.

My grandmother used to make a dish very similar to this one, which she would prepare the day before and bake on Thanksgiving day. To be honest, we don’t know how these will keep once transferred to a crock pot, but if you go this route, add a little cream to the pot before the potatoes go in, and be sure to stir every so often. Hopefully, that should work for you.

Here is Ree Drummond’s mashed potato recipe:

Nona O. asks:
“Would you provide information on how one should re-heat the Sarello’s Whipped Potatoes. Temperature, time and any other suggestions”

Tony says:
Great question, Nona, thank you for asking it. For cold whipped potatoes, we recommend the following:

Place potatoes in a sauté pan over medium to medium-high heat. Add a 1/4 cup to 1/2 cup of cream, and stir constantly to soften the potatoes and work the cream in. Keep stirring until well mixed and hot. If the potatoes start to dry up, add more cream. This process will take about 5 to 10 minutes.

CLICK HERE for the Sarello’s Classic Whipped Potato Recipe

If you have any questions you need answered before Thanksgiving, feel free to post them here on the blog or send us an email to

Be sure to check out our THANKSGIVING 101 section, which has Tony’s Top Ten Turkey Tips, Thawing Guideilnes, Wine Pairings, and Recipes.

Remember: We’re here for you, and you CAN do this! :)

Thanksgiving Prep: Our Top 8 Things To Do THIS Weekend…

Thanksgiving is just around the corner, and early preparation is the KEY to a successful holiday for your guests AND YOU. Below is our list of the Top 8 things to get done during the weekend before Thanksgiving. We hope our suggestions will help you get and stay organized during the crazy lead-up to Turkey Day.

This weekend:

  1. Make a list of all the foods you’re preparing and write down the serving dishes and utensils each dish will require. Check your inventory and purchase any items you may need.
  2. Plan which LINENS (tablecloth, napkins, etc.) you will be using, and wash/iron them this weekend or purchase new ones if needed.
  3. Check your storage container and plastic bag inventory and stock up if necessary.
  4. Clean out your refrigerator and pantry to make sure you have ample room to store the ingredients and completed dishes.
  5. Review your recipes, prepare your grocery list and do most of your shopping this weekend.
  6. Check the timing for each recipe to determine what can be done in advance, and schedule the time on your calendar for each recipe.
  7. If you plan to buy a frozen turkey, it has to be purchased this weekend to allow ample time for thawing. You’ll need about 1 pound of uncooked turkey for each guest.
  8. Check out my Top Ten Turkey Tips, Thawing Guidelines, Wine Pairings, and Recipes, and be sure to let us know HOW DO YOU GOBBLE? by taking our poll on the right side of this page!

How To Make Perfect Whipped Potatoes – Every Time

Very few foods say comfort like real Whipped Potatoes do; in fact, they ooze comfort. Out of all the wonderful dishes we’ve served at Sarello’s over the past thirteen years, our whipped potatoes have remained a staple on our menu, and a favorite among our guests. Our whipped potatoes are so consistently good that, for many years, a certain well-known potato farmer has enjoyed joking with Tony that they must be made from instant potatoes.

Whipped (or mashed) potatoes are a common dish on many holiday tables, and each year at this time we receive an influx of requests for our recipe. With only four ingredients, there’s nothing complicated or unusual about our recipe, but a few extra steps along the way will ensure an excellent outcome, every time. This is what Tony calls “adding the love.”

We use Idaho (Russet) potatoes at the restaurant, which are usually large, up to one pound each, with brown skin and white flesh. They have a high starch content and are low in moisture, which makes them ideal for mashing or baking. The drier texture of the Idaho potatoes when cooked will result in fluffier whipped potatoes.

Once the potatoes are cooked, we come to another important step. After draining the potatoes, we return them to the stock pot and continue to cook them over medium-high heat for about ten minutes to cook off the excess moisture. This ensures that the potatoes are as dry as possible so that they will fully absorb the cream and butter.

If you’ve ever made whipped potatoes, you’re already aware that heavy cream and butter are key components in this dish. We hate to say it, but for really flavorful, fluffy potatoes, the more cream and butter in the dish, the better. For this recipe, be sure to use unsalted butter and real cream, not milk or half and half.

We always warm up the cream and butter before adding them to the cooked potatoes, so as not to shock the potatoes. First, mix the butter, cream and salt together in a small pot over medium-low heat, until all the butter has melted and the ingredients are fully incorporated. Next, add this mixture to the potatoes, in stages, as they are being whipped.

Once the potatoes are ready, use a mixer with the whip attachment, which works better to incorporate air into the potatoes so that they are fluffy, light, and smooth – and ready to melt in your mouth.

To make whipped sweet potatoes, follow the same recipe but add a half-cup of light brown sugar and one tablespoon of ground cinnamon when melting the butter and cream mixture.

A good rule when planning your menu is to allow about one half-pound of potatoes per person. I’d take that one step further and add two or three more potatoes to account for leftovers. I have fond memories of my mother making potato croquettes for breakfast from our leftover whipped potatoes.

The cold potatoes can be formed into balls or patties, then dredged in an egg-wash followed by plain or panko breadcrumbs, and fried over medium-high heat until golden brown and completely heated through. The oil in your pan should come up to about half the height of the croquettes.

If you’re looking for more recipes, turkey tips and ideas, we invite you to check out our THANKSGIVING 101 section and feel free to contact us with any questions.

Sarello’s Classic Whipped Potatoes

Serves: 10 to 12

6 Idaho potatoes, peeled ( approximately 5 to 6 pounds, or a ½-pound per person)
1 stick butter, unsalted
2 ½ cups heavy cream (whipping cream 35%)
2 tablespoons kosher salt

Fill a large stock pot with plenty of water and boil the peeled potatoes over high heat. Once boiling, reduce heat to medium and simmer for about 60 minutes. Use a set of tongs to check for doneness by squeezing a few of the potatoes, which should break apart when done.

Strain the potatoes over the sink, and return them to the stock pot. Continue to cook over medium-high heat for ten minutes, stirring occasionally with a spoon. This will remove any excess moisture.

Transfer the potatoes to a mixing bowl and use the whip attachment or beaters, on a medium-high setting, to whip the potatoes. As this occurs, heat the cream, butter and salt in a sauce pan over medium heat, until the butter is melted, about five to seven minutes, stirring constantly.

Reduce mixer to low speed and slowly add the warm cream and butter mixture to the potatoes in several stages, scraping the sides of the bowl with a spatula after each addition. Once all the liquid is added, turn mixer to high and whip for 2 to 4 minutes until smooth and fluffy. Check for seasoning and adjust to taste.

To store: Cover with plastic wrap or transfer to an airtight container and refrigerate for up to three days.

Tony’s Tips:

  • To make whipped sweet potatoes, follow the above recipe but add a half cup of light brown sugar and one tablespoon of ground cinnamon when melting the butter.
  • To ensure leftovers, add 2 to 3 potatoes to this recipe.
  • For smaller groups, simply halve the recipe.
  • To make potato croquettes from leftover whipped potatoes, simply form them into balls or patties, dredge in egg-wash then plain or panko breadcrumbs, and fry in oil over medium-high heat until golden brown and heated through. The oil in your pan should come up to about half the height of the croquettes.