Now I know you want to get to the Turkey, but that should still be defrosting. So to start our sprint toward Thanksgiving dinner is that most illustrious of side dishes, Mashed Potatoes.
There are few sides as versatile as Mashed Potatoes. They go with Thanksgiving dinner, Christmas dinner, Easter, and well, pretty much any meal in between. I’ve even thrown them next to eggs and bacon for breakfast a time or two.
There are a few secrets to making mashed potatoes perfectly. Fluffiness and flavor are extremely important, and following the steps below you’ll be able to maximize both.
Buttery Garlic Mashed Potatoes
- 5 lbs Yukon Gold Potatoes
- 1 lb melted Butter
- 5 cloves Fresh Garlic, diced
- 3 Tbsp Salt
- 1 Tbsp Fresh Cracked Pepper
- Preheat oven to 350°F (175°C.)
- Peel and slice potatoes into one inch cubes. It’s alright if you leave the skins on some, but not all the potatoes.
- Place two inches of water in a large pot, and set in a steamer tray, or metal colander.
- Put potatoes into the colander and sprinkle with 2 Tbsp of Salt and 1/4 lb Butter.
- Steam Potatoes for 20 min or until tender.
- Remove from heat and wash the Potatoes under a faucet with warm water.
- Replace over heat and steam for another 10 minutes.
- Run cooked Potatoes through a Potato Ricer or Food Mill into a large bowl.
- Fold in Garlic, Butter, remaining Salt, and Pepper.
- Place in oven for 15 minutes or until top of potatoes brown lightly.
- Serve and delight in the Garlicy Buttery goodness.
Like I said. It’s important to follow these steps to get the fluffiest potatoes possible. Some people will add Milk to potatoes for some reason. I’ve found it unnecessary to do so if you make them following these directions.
I hope you enjoy them.
Featured Image Credit: jhenryrose