Thanksgiving Mashed Potatoes Recipe

From Dorothy McNett's Recipe Book.

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See Also: Vegetable Dishes

Thanksgiving Mashed Potatoes

From Dorothy McNett's recipes at I call these Thanksgiving potatoes, as thankfully we have both sweet potatoes and russets or Yukon golds to mix and match for a delightful addition to the turkey and gravy.

2 Yukon Gold or Russet potatoes
1 medium sized sweet potato (or yam)

1/3 cup half and half or cream
2-3 tablespoons unsalted butter
1/2 teaspoon sea salt
freshly ground pepper

There are two ways to cook potatoes for mashing perfectly. For 2-3 potatoes, it is best to use the microwave as you will not be incorporating as much water into them as they cook. However, standard boiling them in water works also, and is what you will want to do it you are cooking more than 2-3 potatoes. Either way, wash and peel the potatoes. Cut them into chunks. For the microwave way, place them in a glass or ceramic batter bowl and splash with about 1 tablespoon water. Cover with a glass or ceramic lid, or a piece of waxed paper. Do not use plastic! Cook in microwave, using 3 minutes per potato as a guide. (3 potatoes usually take about 8-10 minutes.) They should be tender when pierced with a fork. If cooking on the stove, fill a large pan with water and bring to a boil. Reduce to medium high heat and place the potatoes in the hot water. Cook until tender, about 20 minutes, or more. Drain.
Heat the half and half with the butter, salt and pepper about 30-40 seconds in microwave. Using a potato masher, mash the potatoes, adding the warmed milk mixture. Mash until all potatoes are blended well. If using an electric beater, be careful not to over beat them as they will get rather glue like, and we favor nice fluffy potatoes with some texture. Taste, adding more salt if needed.

Recipe created 2012-11-10.

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