Surprise your Thanksgiving guests with this vibrant bowl of spuds and prepare for yelps of joy. Travis Lett, the masterful chef behind L.A.'s New American eatery Gjelina, favors Peruvian purple potatoes, but any small, waxy variety, preferably from the green market, will work well too. "These are a lighter alternative to butter-laced mashed potatoes," he tells InStyle. "They absorb quite a bit of olive oil, so be generous with it, along with the sea salt—add it in stages, tasting as you go." Read on for the colorful recipe.
2 lbs baby purple potatoes
1/2 cup extra-virgin olive oil
3 tbsp peeled fresh horseradish, finely grated
2 tbsp finely chopped parsley
1 tbsp chopped dill
1 tsp chopped thyme
1½ tsp finely grated lemon zest
1. In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 25 minutes. Drain well and let cool slightly.
2. Using a paring knife, peel off and discard three-fourths of the skin from each potato. Transfer the potatoes to a large bowl.
3. Using a fork, coarsely smash the potatoes. Stir in the olive oil, horseradish, parsley, dill, thyme, and lemon zest until the mixture just starts to come together. Season with salt and pepper, and serve warm.