It's one of those old-fashioned favorites, simple and accessible.

It's the type of wholesome food that sticks to your ribs and makes you want to curl up on the couch after the last napkin hits the table.

"I think it's a texture thing," said Sassafras chef Trevor Hagin of mashed potatoes' enduring popularity. "They always go great with any type of meat and they're so versatile you can do just about anything with them."

A self-proclaimed meat-and-potatoes guy, Hagin said he prefers potatoes over any other side dish and can't remember a Thanksgiving growing up without the staple starch drowned in gravy.

When making his own mashed potatoes, Hagin prefers using the Yukon Gold variety.

"They have a thin skin and natural, buttery flavor," he said, "And when you cook them, they get fluffy, which makes nice mashed potatoes."

Sassafras
12 Piazza Plaza Suite A, Greenville
864.235.5670
www.sassafrasbistro.com