One week! I am probably going a little overboard with my countdown but I love Thanksgiving because I love food and I love my family and I get to have both.
So my last savory recipe is for mashed potatoes. I know this is not a complicated side dish and a lot of people make it all the time but I still have to share.
I make mine a little differently on Thanksgiving then I do any other day of the year. I do have like a lot of different mashed potato recipes but let’s cover the Thanksgiving Mashed Potatoes.
- Yukon Gold Potatoes (2 medium sized per person- this allows for leftovers)
- Chicken Stock
- Freshly Grated Parmesan
- Sour Cream
- Salt & Pepper
- To start peel the potatoes- you do not have to but for Thanksgiving I like to go skinless.
- Dice the peeled potatoes and put them in a stockpot.
- Cover the potatoes with half chicken stock and half water; also add in a couple pats of butter.
- Boil the potatoes until they can be cleanly poked with a fork.
- Drain the potatoes and return to the stockpot.
- Add ¼ to a ½ cup of cream, 1 spoonful of sour cream to start, ½ a stick of butter and mix it all together with a hand mixer or a masher. Depending on the thickness add more cream or sour cream if necessary.
- Add ½ cup freshly grated Parmesan, 1 tsp salt and 1 tsp pepper.
- Taste and add more seasoning if necessary.
If you do not want “rich” potatoes you can omit the cream and use milk or just sour cream or if you want another type of potato check out the recipes for Rosemary Roasted Garlic Potato Casserole, or Twice Baked Potato Casserole, or Potato & Onion Skillet.
Just in case you missed it here is our Thanksgiving meal plan:
- Cranberry Salsa
- Green Bean Casserole
- Mashed Potatoes
- Cranberry Sauce
- Pumpkin Pie (coming tomorrow)
- Pecan Pie (coming tomorrow)