“Oh, potatoes and molasses! They're so much sweeter than algebra class.” My platonic ideal of mashed potatoes is creamy, smooth, and buttery. And while I wouldn’t normally just eat them with a dollop of molasses, I love the idea of pairing mashed potatoes with naturally sweet alliums like shallots. By caramelizing them and then adding a tiny bit of molasses at the end, it becomes a thick gravy that’s more like a decadent jam. It’s a recipe complete with the big 3 fresh Thanksgiving herbs: rosemary, sage, and thyme. This combination feels like a bear hug when you need it the most.