Thursday, November 25, 2010

Happy Thanksgiving

I know I am a little late with my favorite mashed potato recipe for Thanksgiving, but if you will be making mashed potatoes again anytime soon, this recipe is great.  I found this recipe in Everyday Food last November, and I tried it for Thanksgiving last year.  These potatoes were a big hit.  They are velvety and smooth with great flavor. But, my favorite part of this recipe?  You can make the potatoes ahead of time and heat them in the oven later!

Luxurious Mashed Potatoes
Adapted from Everyday Food
Printable Recipe
5 pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
kosher salt
1 stick unsalted butter, cut into small pieces
½ to 1 cup heavy cream, warmed
ground black pepper

In a large pot, cover the potatoes with 2 inches of cold water, and add 1 teaspoon of kosher salt.  Bring the potatoes to a boil, then reduce heat and simmer potatoes until they are tender.  Drain the potatoes  thoroughly and pass through a food mill back into the cooking pot.

Over low heat, add the butter and stir into the potatoes until the butter is melted and the potatoes have stiffened up slightly.  Slowly add the cream, stirring constantly until the potatoes have reached the desired consistency.  Add salt and pepper to taste.

If you make the potatoes ahead, reheat at 350°F in a covered baking dish for about 20-30 minutes.  Serves 6 to 8.

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