I must admit that my favorite food this Thanksgiving was a side dish.  My mom's rosemary knots were so good that I asked her for the recipe and she kindly obliged.  For those chefs with a flexible restaurant menu, these might make a nice holiday addition:

(photo courtesy of "reeselighnin" of Flickr-land)

Rosemary Knots start with Potato Rolls dough:
 
2 small russet potatoes, peeled and cut into 2 inch pieces
2 packages active dry yeast (I used the quick acting yeast and it worked great)
2 T. Sugar, plus a pinch
1 C buttermilk room temperature
6 T. butter, melted and cooled, plus more for bowl and plastic wrap
4 tsp. salt
5 1/2 to 6 1/2 C BREAD flour, plus more for work surface
 
1.  Place potatoes in a medium saucepan; cover with cold water.  Bring to a boil; reduce to a simmer.  Cook until knife-tender, about 15? minutes.  Drain, reserving 1/4 cup of the liquid.  Mash potatoes: set aside.
2.  Cool reserved liquid to 105 degrees.  In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar.  Set aside until mixture is foamy, about 6 minutes.
3.  Attach bowl to electric mixer fitted with the dough-hook attachment.  On low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons butter, and salt.  Gradually add enough flour to make a slightly sticky dough.  Knead dough until smooth, about 2 minutes (it took me about 5 or so).  Brush a mixing bowl with butter.  Place dough in bowl; cover bowl with buttered plastic wrap.  Set aside to rise until doubled, 1 to 1 1/2 hours.
 
GARLIC AND ROSEMARY KNOTS
(makes 24)
 
1/4 cup extra-virgin olive oil
3 T chopped fresh rosemary
2 cloves garlic, finely chopped
2 tsp salt
1/2 tsp freshly ground pepper
    Flour for work surface
1 recipe Potato Rolls dough (recipe above)
 
1.  Heat oven to 375 degrees.  In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper.  Line two large baking sheets with parchment, and set aside (I just sprayed my pans with pam).
2.  Working on a floured work surface, cut dough into 2-ounce portions (I just pinched off racquet ball sized pieces with my fingers).  Roll each to an 11-inch length.  Dip each in oil mixture; tie into a knot.  Place knots at least 1 1/4 inches apart on prepared baking sheets.  Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes.  Bake until golden, about 20 minutes.  Cool on a wire rack 5 minutes before serving.